Description
Succulent chicken valdostana brings Alpine charm directly from Italy’s mountainous Valle d’Aosta region, blending rich fontina cheese with golden-crusted chicken. Delicate layers of prosciutto and melted cheese create a harmonious symphony of flavors you’ll savor with each delightful bite.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts (halved and pounded to 0.5 inches/1.27 centimeters thickness)
- 4 slices prosciutto
Cheese:
- 4 slices fontina cheese (or mozzarella/Gruyere)
Liquids and Seasonings:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 0.5 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 0.5 cup chicken broth
- Salt and black pepper, to taste
Instructions
- Trim excess fat from chicken breasts and gently pound them to an even thickness using a meat mallet, ensuring uniform cooking.
- Season both sides of the chicken with salt and freshly ground black pepper, creating a foundational flavor profile.
- Dredge each chicken breast thoroughly in flour, shaking off excess to create a light, even coating that will crisp beautifully during cooking.
- Heat olive oil and butter in a large skillet over medium-high temperature, creating a rich, flavorful cooking medium.
- Carefully place floured chicken breasts into the hot pan, allowing them to develop a golden-brown crust without overcrowding the skillet.
- Cook chicken for approximately 4-5 minutes per side until a crisp, appetizing exterior forms and internal temperature reaches 165°F.
- Remove chicken from skillet and transfer to a warm serving platter, keeping the meat tender and warm.
- In the same skillet, deglaze with white wine, scraping up the flavorful browned bits from the bottom of the pan.
- Add prosciutto and sage leaves to the pan, creating a fragrant and savory sauce that complements the chicken.
- Layer thin slices of fontina cheese atop each chicken breast, allowing the cheese to melt luxuriously from the residual heat.
- Optional: Place the cheese-topped chicken under a broiler for 1-2 minutes to achieve a perfectly golden and bubbling cheese surface.
- Garnish with additional fresh sage leaves and serve immediately, presenting a classic Valdostana dish bursting with alpine-inspired flavors.
Notes
- Pound chicken breasts evenly to ensure uniform cooking and tenderness, which helps the meat absorb flavors more effectively.
- Choose high-quality prosciutto for authentic flavor and better texture, preferably imported Italian prosciutto for a truly traditional taste.
- Select fontina cheese from Valle d’Aosta region if possible, as it provides the most authentic and richest flavor profile for this classic dish.
- Consider tenderizing meat with a meat mallet or rolling pin to create consistent thickness, preventing uneven cooking and dry spots.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 572
- Sugar: 1 g
- Sodium: 1060 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 43 g
- Cholesterol: 127 mg