Chicken Valdostana – Chicken with Prosciutto and Fontina
Chicken Valdostana – Chicken with Prosciutto and Fontina
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Chicken Valdostana is a classic Northern Italian dish made with pan-seared chicken breasts topped with prosciutto and melted Fontina cheese, then finished in a light white wine sauce. Rich yet simple, this recipe comes from Italy’s Alpine region, where butter and cheese take center stage. It’s an elegant chicken dinner that feels restaurant-worthy but comes together quickly at home.
Things to know about this Chicken Valdostana – Chicken with Prosciutto and Fontina
Fontina cheese is the key ingredient in Chicken Valdostana. Use a true Italian Fontina if possible, as it melts smoothly and adds a nutty, savory flavor that defines the dish. Keep seasoning light—prosciutto and cheese provide plenty of salt, and the sauce should stay delicate, not heavy.
Traditional Notes
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No garlic, no cream,
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Fontina must be soft, nutty, and fully melted, not stringy
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The sauce should be light and glossy, not thick
How it’s traditionally served
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Boiled or roasted potatoes
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Simple green vegetables (spinach, chard)
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Plain bread for the sauce
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If you try this Chicken Valdostana, leave a comment and let me know how it turned out. Be sure to save this recipe for later and explore more Italian chicken dinners, including my Italian-style roast chicken complete meal and bone-in pork chop piccata, for easy restaurant-style cooking at home.
Chicken Valdostana – Chicken with Prosciutto and Fontina
Ingredients
- 2 chicken breasts sliced horizontally into 4 cutlets
- Salt and freshly ground black pepper
- All-purpose flour for light dredging
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 slices prosciutto cotto traditional; prosciutto crudo also used
- 4 –5 oz Fontina Valdostana sliced thin
- ½ cup dry white wine
- ¼ cup chicken broth or light veal broth
Instructions
- Prepare the cutletsPound chicken to about ¼-inch thickness. Season lightly with salt and pepper.Dredge very lightly in flour, shaking off excess.
- SautéHeat butter and olive oil in a wide skillet over medium heat.Add chicken and cook 3–4 minutes per side until lightly golden and just cooked through. Remove to a warm plate.
- LayerPlace one slice of prosciutto cotto over each cutlet, then top with Fontina.Return chicken to the skillet, reduce heat to low, cover, and cook 2–3 minutes until the cheese melts.
- DeglazeTransfer chicken to a serving platter.Add white wine to the pan, scraping up the fond. Simmer until reduced by half.Add broth and simmer briefly until lightly silky.
- ServeSpoon the sauce over the chicken and serve immediately.