Chicken Valdostano

Chicken Valdostano


"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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40 m servings 406 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 134 Ratings

Most helpful positive review

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 ...

Most helpful critical review

nothing "wow"ing about.

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 ...

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. Ha...

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 "kee...

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 chic...

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 li...

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....

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

This was amazing. Not only does this taste delicious, but looks like a meal fit for company. Didn't have fontina cheese, so used fresh mozzarella instead. Can not wait to try this one again.....

My husband and children really enjoyed this dish. It was SO tasty and reminded me of something we would have been served in a restaurant. The sauce is very flavorful and it really strengthens ...