Chicken Valdostano recipe

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Ingredients

2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves - pounded thin
¼ cup unsalted butter
10 fresh mushrooms, sliced
¾ cup dry white wine
¾ cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese

Nutrition Info

396.3 calories
carbohydrate: 4.8 g
cholesterol: 127.5 mg
fat: 23.7 g
fiber: 0.5 g
protein: 34.5 g
saturatedFat: 12.8 g
servingSize: -
sodium: 705.5 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.

  2. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.

  3. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Recipe Yield

6 servings

Recipe Note

Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!

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