Chicken Valdostana – Chicken with Prosciutto and Fontina
Chicken Valdostana is a classic Northern Italian dish that transforms simple chicken breasts into an elegant, restaurant-quality meal. Lightly pan-seared chicken is topped with savory prosciutto and creamy Fontina cheese, then finished until the cheese is perfectly melted. With its rich flavor and simple preparation, this authentic Italian recipe is perfect for weeknight dinners or special occasions
Ingredients
- 2 chicken breasts sliced horizontally into 4 cutlets
- Salt and freshly ground black pepper to taste
- 1/2 cup All-purpose flour for light dredging
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 slices prosciutto cotto traditional; prosciutto crudo also used
- 4 slices 5 oz Fontina sliced thin
- ½ cup dry white wine
- 1/2 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.