Chicken Valdostana
This Chicken Valdostana is a great recipe to try. In less than 30 minutes, you can enjoy this moist and flavorful chicken dish!
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 such as Pinot Grigio, Chardonnay or Sauvignon
- 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.