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Chicken Valdostano

SUBMITTED BY: Jen      PHOTO BY: Caroline C

"Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!"
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons all-purpose flour
  • 6 skinless, boneless chicken breast halves - pounded thin
  • 1/4 cup unsalted butter
  • 10 fresh mushrooms, sliced
  • 3/4 cup dry white wine
  • 3/4 cup chicken stock
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon freshly ground white pepper
  • 6 slices thinly sliced prosciutto
  • 6 slices fontina cheese

DIRECTIONS

  1. Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
  2. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
  3. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Wine Tip

Try with an  Italian Barbera .

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by CSANDST1
This was VERY tasty. I used low-fat margarine; omitted mushrooms; added chopped basil and used provolone. This is just as good as any chicken dish from an Italian restaurant. If my too-picky husband liked it.

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2005 by JAHNET
Been looking for a recipe like this. Was intoduced to Fontina cheese in a hi-end Italian restaurant. This is an almost exact replica. Only thing I added was a dash of lemon juice. Fabulous. Had Ceasar salad and garlic mashed potatos with it,

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2005 by PEW5186
Easy to prepare and great flavor. I didn't have the fontina so I used mozzarella. I served it with garlic mashed potatoes.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 405

  • Total Fat: 22.9g
  • Cholesterol: 135mg
  • Sodium: 712mg
  • Total Carbs: 4.4g
  •     Dietary Fiber: 0.6g
  • Protein: 38.9g

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