print icon
Print This Recipe

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

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on Jan. 23, 2003 by CSANDST1 
This was VERY tasty. I used low-fat margarine; omitted mushrooms; added chopped basil and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Dec. 28, 2005 by Suemck 
I LOVE fontina cheese and this recipe uses it perfectly. This was fantastic, but next time I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Jan. 15, 2005 by TchrJrHi 
This was amazing. Not only does this taste delicious, but looks like a meal fit for company. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Jan. 27, 2005 by RACHAEL 
we really liked this a lot, and will definately make it again. I did make a few tiny changes.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed on Dec. 19, 2004 by LIFTINGHANDS 
nothing "wow"ing about. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Jul. 26, 2003 by PFZLADY 
My husband and children really enjoyed this dish. It was SO tasty and reminded me of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Jul. 8, 2008 by acsdeb 
excellent! I used pounded chicken breasts. After briefly browning them I placed them in a 350... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on May 1, 2007 by NATALIESHD 
Fantastic. I pounded my chicken flat and cooked about 4 minutes on each side. To the flour... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Chicken Valdostano

Servings Per Recipe: 6

Amount Per Serving

Calories: 407

  • Total Fat: 22.7g
  • Cholesterol: 135mg
  • Sodium: 729mg
  • Total Carbs: 4.8g
  •     Dietary Fiber: 0.5g
  • Protein: 38.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?