Chicken Valdostana Recipe
This Chicken Valdostana combines chicken, prosciutto, melty cheese, and a buttery lemon–white wine sauce for a rustic, comforting meal.
Ingredients
- 2 12 oz boneless skinless chicken breasts, sliced in half widthwise
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 6 thin slices of prosciutto ham
- 3 tablespoons unsalted butter
- ½ peeled small-diced shallot
- 1 finely minced garlic clove
- ½ cup dry white wine
- 2 cups chicken stock
- 2 teaspoons lemon juice
- 4 ounces shredded fontina cheese
- 3- ounce fresh mozzarella ball, cut into half-inch cubes
- 20 fresh sage leaves, optional
- cooking oil, optional
- salt and pepper to taste
Instructions
- Add the chicken breasts between two pieces of plastic wrap or in a plastic bag. Gently pound it using a mallet until it is roughly ¼” to ½” inch thick. Season the chicken with salt and pepper on both sides. Briefly set to the side.
- In a shallow bowl, mix the flour with 1 teaspoon of salt and ½ teaspoon of pepper.
- Dredge 1 chicken breast at a time in the flour. Press down until it is completely covered in the flour. Shake off any excess and set to the side on a sheet pan lined with parchment paper. Repeat the process until all the chicken has been floured.
- Next, add the olive oil to a large stainless steel pan and heat over medium heat for 60 to 90 seconds.
- Place the chicken breasts in the pan and cook them for just 2 minutes per side. They should become a light brown. Set them to the side.
- In the same pan, add the prosciutto and fry it for just 20 to 30 seconds per side, or until it crisps up. Set it to the side.
- In the pan, add in 1 tablespoon of butter. Once it’s melted, add the shallots and garlic, gently season with salt, and sauté for just 2 to 3 minutes, or until the edges start to brown.
- Deglaze with the wine and cook until only 1 to 2 tablespoons remain. Pour in the chicken stock and cook over medium-high heat until the amount of liquid is reduced by one-half.
- Finish the pan sauce with lemon juice, 2 tablespoons of butter, salt, and pepper.
- Place the pre-seared chicken breasts back in the pan, add the crispy prosciutto to the top, and evenly add the cheese to the top of each breast. Place a lid or a cap on the pan and cook over low heat for 3 to 4 minutes or until the cheese is completely melted and the chicken is cooked through.
- For an optional garnish, heat the cooking oil in a small pot over medium heat until it reaches 350°. Next, add in the sage and cook for 30 to 45 seconds, or until they become crispy. Set them to the side on paper towels to drain off any excess oil.
- Serve the chicken in the pan with the optional fried sage leaf garnish.
Notes
There’s no arguing that crispy chicken topped with cheese and a great sauce is an instant crowd pleaser. But if you want this dish to stand out just a little more, I’d recommend customizing the sauce. Thinly sliced and sautéed mushrooms or re bell peppers are popular add-ins. Even stirring in a splash of heavy cream, a spoonful of Dijon mustard, or a handful of spinach at the very end can make the sauce feel extra special.
Pound the chicken: I always take the time to pound the chicken breasts with a mallet before cooking. Thinner breasts with an even thickness (roughly ¼” to ½” inch thick) cook faster and stay juicier.
Use a stainless-steel pan: It encourages better browning and more fond than a nonstick pan. PS: That fond is what gives the pan sauce its fine-dining-quality flavor.
Grate the cheese yourself: I always grate the fontina and mozzarella from the block. Pre-shredded cheese just doesn’t melt as smoothly as the fresh stuff.
Make-Ahead: This Chicken Valdostana is meant to be served right away. If you want to save time, you can pound, season, and dredge the chicken a few hours ahead of cooking.
How to Store: Cover and keep in the refrigerator for up to 4 days. You can also freeze chicken valdostana for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat: The best way to reheat the leftover chicken and sauce is in a 350°F oven or in a skillet over low heat. Add a splash of chicken stock to revive the sauce, then cook until the chicken is heated through and the cheese is melty again.
Nutrition
Calories: 579kcalCarbohydrates: 31gProtein: 20gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 84mgSodium: 616mgPotassium: 260mgFiber: 1gSugar: 3gVitamin A: 673IUVitamin C: 2mgCalcium: 282mgIron: 2mg