About this recipe:Chicken Valdostana is an Italian chicken recipe originally from the Val D'Aosta region of northern Italy. This is my version. It's absolutely delicious and impressive, yet quite easy to make!
2 tablespoons plain flour
6 skinless, boneless chicken breast fillets - pounded thin
55g unsalted butter
10 fresh mushrooms, sliced
180ml dry white wine
180ml chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Lightly flour chicken breasts, shaking off excess flour. In a large frying pan over low heat, melt butter. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
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 225ml, about 10 minutes.
Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to frying pan and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
Fontina is a mild but flavourful Italian cheese. In a pinch you can use Gruyère, Emmental or Edam instead.