Italian Chicken Valdostana (Print Version)

# Ingredients:

→ Main Components

01 - 4 boneless skinless chicken breasts
02 - 4 slices prosciutto
03 - 1 cup Fontina cheese, shredded
04 - 8 ounces mushrooms (cremini or white), sliced

→ For Cooking

05 - ½ cup all-purpose flour, plus 1 tablespoon for thickening
06 - 4 tablespoons unsalted butter, divided
07 - 2 tablespoons olive oil
08 - Salt and pepper to taste

→ Sauce

09 - 1 cup white wine
10 - 1 cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves (optional)

→ Garnish

12 - Fresh parsley, chopped

# Instructions:

01 - Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
02 - Heat 2 tablespoons each butter and oil in skillet. Cook chicken 4-5 minutes per side until golden. Remove and set aside.
03 - In same skillet, sauté mushrooms 5-7 minutes until browned. Remove and set aside.
04 - Melt remaining butter, whisk in flour to make roux. Add wine, then broth, simmer until thickened. Add thyme if using.
05 - Return chicken to pan, top with mushrooms, prosciutto, and cheese. Broil 2-3 minutes until cheese melts. Garnish with parsley.

# Notes:

01 - Pound chicken to even thickness if needed
02 - Use dry white wine you'd drink
03 - Can make vegetarian with eggplant or portobello

Back