Chicken Valdostano Recipe -
Chicken Valdostano Recipe
  • READY IN 40 mins

Chicken Valdostano

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2003

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.

Most Helpful Critical Review
Dec 19, 2004

nothing "wow"ing about.

Oct 25, 2005

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,

Dec 28, 2005

I LOVE fontina cheese and this recipe uses it perfectly. This was fantastic, but next time I would probably only use 1/2 tsp. of the white pepper, it was a little too strong. Thanks for a "keeper" that I will definately be making again and again!

Apr 14, 2011

Rich and delicious with an impressive presentation. But then it's hard to go wrong when you're working with perfect, luscious ingredients and proper method of cooking (although I cooked my chicken in half butter, half olive oil, at medium-high heat, not low!) Using the best ingredients is key to getting the best results - no skimping! Use a good wine, the same you'd drink. Prosciutto di Parma if your budget allows and the very best fontina cheese. Also, being careful not to overcook the chicken results in its being fork tender. Lovely dish - I served it with a rainbow angel hair pasta, and haricots verts.

Jan 27, 2005

we really liked this a lot, and will definately make it again. I did make a few tiny changes. I added a little olive oil to the butter when cooking the chicken to keep the butter from burning. After browning the chicken, I put it in a pan in the oven at 350 for awhile because I didnt feel 2 mins a side was enough and I was prepping the sauce, etc. I had pancetta and no prosciutto, so I cooked that up and crumbled it on top of the cheese, and cooked the mushrooms a little while longer until almost all the liquid was gone. (the mushrooms were awesome!) This is a salty dish, I had to catch my husband before he just did his usual shake of salt without tasting. My kids loved it, without the mushrooms. Thanks for the recipe!

May 01, 2007

Fantastic. I pounded my chicken flat and cooked about 4 minutes on each side. To the flour coating, I added a little garlic, paprika and black pepper. I only used a tablespoon of butter and a little bit of olive oil for the sauce, and at the end mixed in a bit of cornstarch to thicken. I served this with balsamic tomatoes with feta, fresh sauteed asparagus and a caesar salad. I will absolutely make this recipe again. Thank you so much!

Aug 07, 2005

Easy to prepare and great flavor. I didn't have the fontina so I used mozzarella. I served it with garlic mashed potatoes.


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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