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Chicken Valdostana – Chicken with Prosciutto and Fontina

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

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 cutlets
    Pound chicken to about ¼-inch thickness. Season lightly with salt and pepper.
    Dredge very lightly in flour, shaking off excess.
  • Sauté
    Heat 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.
  • Layer
    Place 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.
  • Deglaze
    Transfer 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.
  • Serve
    Spoon the sauce over the chicken and serve immediately.