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Chicken Valdostana – A Cheesy, Crispy Italian Delight

Chicken Valdostana – A Cheesy, Crispy Italian Delight

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A crispy, cheesy Italian delight featuring pan-seared chicken topped with prosciutto, melted fontina cheese, and a white wine sauce.

Ingredients

Units Scale

 

  • 2 boneless, skinless chicken breasts
  • 4 slices prosciutto
  • 4 slices fontina or mozzarella cheese
  • 1/2 cup all-purpose flour (for dredging)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions

 

  1. Prepare the Chicken – Pound the chicken breasts to an even thickness. Season with salt and pepper, then dredge in flour, shaking off the excess.
  2. Pan-Sear the Chicken – Heat butter and olive oil in a pan over medium heat. Cook the chicken for about 3-4 minutes per side until golden brown. Set aside.
  3. Make the Sauce – In the same pan, pour in the white wine and let it reduce slightly. Add the chicken broth and simmer for a few minutes.
  4. Assemble and Bake – Place the chicken on a baking sheet, top each piece with prosciutto and fontina cheese. Broil for 2-3 minutes until the cheese melts.
  5. Serve and Enjoy – Drizzle the white wine sauce over the chicken and serve hot.

Notes

 

  • For extra creaminess, add a splash of heavy cream to the sauce.
  • Use high-quality prosciutto for the best flavor.
  • Watch the broiler to prevent burning the cheese.

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