Chicken Valdostana
I have a long list of places around the world 🌏 I would like to visit and Italy is one of them! Besides the tourist areas like Rome, Milan, Florence, Naples, and Venice, I want to visit other regions including Lake Como, Sardinia, the Dolomites, Tuscany, Cinque Terre, Sicily as well as Valle d’Aosta, a region located in northwest Italy bordered by France and Switzerland.
Valle d’Aosta is the smallest and the least populated of all the regions in Italy. Its scenic mountainous views really appeal to me. Besides being nestled in the Alps with outstanding sights, its food is another reason why it’s worth a visit 🛫.
I’m a cheese lover 🧀 and there’s one that I can’t get enough of… Fontina! There are also other foods and dishes from this area; Lardo, Jambon de Bosses (ham), Polenta, Zuppa à Vapelenentse which is similar to French Onion Soup Gratinée, cheese fondue (I’m sure you can guess which cheese is used in it), Tegole, and many more including this one… Chicken Valdostana known as Pollo alla Valdostana!
Made with thin chicken cutlets, prosciutto and Fontina (what a surprise!) in a nice velvety white wine sauce, this is a delicious meal to enjoy often! It’s like the cousin of Chicken Cordon Bleu from across the border!
This Chicken Valdostana is fabulous! It tastes amazing but what appeals to me even more is it can be ready in less than 30 minutes ⏳. This makes it a great recipe when time is in short supply, when entertaining or when you don’t really feel like cooking!
The process is uncomplicated; dredge chicken pieces 🐓 in seasoned flour, cook them until browned, set them aside while making the sauce, return the meat back to the skillet, place prosciutto and cheese on top, cover and simmer until the cheese is melted… Voilà, it’s that simple!
There will be some flour left after dredging the chicken so don’t throw it away and reuse it for the roux. After whisking butter and flour (1 heaping tablespoon) together, if there’s too much fat in the skillet and the mixture hasn’t thickened, add a little more flour.
My preferred white wine for this recipe is Pinot Grigio because I love its acidity. I’m not really a Chardonnay drinker but if this is what you like, use it. Another option is using Marsala wine which will give a deeper and more complex flavor to the dish.
Chicken Valdostana is an easy recipe to make. Loaded with yummy ingredients, this is another delicious way to enjoy chicken! I like serving it with boiled potatoes 🥔 and steamed veggies. If you’re planning on visiting Italy, try going to Valle d’Aosta. Not only would you be enjoying the majestic views but also its tasty food!
Bon Appétit! 🍽
Check out these other great Italian inspired recipes… 😀
– Gnudi aka Malfatti
– Biscotti
– Pancetta Vegetable Frittata
– Veal Florentine
– Calzone
– Minestrone Soup
– Mushroom Risotto
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry
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Chicken Valdostana
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Ingredients
- 2 large chicken breasts, halved lenghtwise and flattened
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1/2 cup unbleached all-purpose flour
- 1/2 tbsp. Italian seasoning see Recipe
- 1 tsp. garlic powder
- 2 tbsp. olive oil tips & tricks
- 2 tbsp. butter, divided
- 1/3 cup dry white wine
- 2/3 cup low-sodium chicken broth
- 1/4 tsp. red pepper flakes, or to taste
- 4 slices prosciutto
- 8 thin slices Fontina cheese
- 1 tsp. mild paprika
- 1 tbsp. chopped parsley, for garnish tips & tricks
Directions
- Pat dry chicken and generously season with salt and pepper; set aside.
- In a shallow dish, add flour, salt, pepper, Italian seasoning and garlic powder; mix well.
- Dredge chicken breast, one at a time, in flour mixture, shaking off any excess and set aside while doing the remaining pieces – reserve flour to make the roux.
- In a large skillet over medium heat, add olive oil and 1 tbsp. butter.
- When sizzling, add chicken pieces and cook until brown on both sides, about 3 to 4 minutes per side. Remove from the heat and set aside.
- Add 1 tbsp. butter and 1 heaping tbsp. flour; whisk and cook until golden, about 2 minutes.
- Add wine and whisk until the mixture thickens.
- Pour in broth and whisk for 1 minute. Add red pepper flakes and stir well; bring the mixture to a simmer.
- Return the chicken pieces including any accumulated juices and flip them to coat with the sauce.
- Place one slice prosciutto on each chicken piece followed by 2 slices of cheese.
- Sprinkle on paprika, cover, reduce the heat to medium-low and simmer for 5 minutes or until the cheese is melted.
- Sprinkle on some chopped parsley and serve immediately.
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