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This fancy Chicken Valdostana turns plain chicken breasts into a meal you'd expect at your favorite restaurant by cleverly stacking flavors. The chicken gets cooked till it's golden, then loaded with earthy mushrooms, thin prosciutto, and melty Fontina cheese. A tasty white wine sauce pulls it all together, making something that feels both upscale and homey. Coming from Italy's Aosta Valley, this dish keeps true to its roots while being totally doable for anyone cooking at home.
After trying this recipe for years, I've found that good stuff and the right cooking tricks can make something really special.
Key Ingredients Breakdown
- Chicken breasts that are the same size cook more evenly
- Nice prosciutto gives just the right salty kick
- Authentic Fontina cheese melts perfectly
- Decent white wine makes the sauce taste amazing
Go with wine you'd actually drink - it really changes how the sauce turns out.
Step-by-Step Cooking Guide
- 1. Start by getting the chicken ready.
- Make sure your chicken pieces are the same thickness by cutting them sideways or gently pounding them. Dry them off with paper towels and add plenty of salt and pepper. Roll them in flour and shake off what doesn't stick. This helps them brown nicely and will make your sauce thicker later.
- 2. Get a big oven-safe pan hot over medium-high heat.
- Put in butter and olive oil together - this stops the butter from burning but keeps its great taste. When the oil starts to shimmer, add your chicken with space between pieces. Let it cook for 4-5 minutes on each side until it's golden and done inside. Put it on a plate for now.
- 3. Using that same pan, cook the mushrooms
- until they're golden and not wet anymore, about 5-7 minutes. Don't keep stirring them too much - they need time to brown. Take them out and set them aside. Add what's left of your butter and the flour, and whisk it to make a paste. Cook for 1-2 minutes so the flour doesn't taste raw.
- 4. Slowly pour in the wine,
- whisking all the time so you don't get lumps. Scrape the bottom to get all those tasty brown bits mixed in. Let the wine cook down a bit, then pour in your broth. Let it bubble until the sauce gets thick enough to stick to the back of a spoon. Throw in some thyme if you want.
- 5. Put the chicken back in the pan,
- and cover it with mushrooms, prosciutto, and Fontina. Broil for 2-3 minutes until the cheese gets all melty and bubbly. Keep an eye on it so nothing burns.
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What makes this dish work is adding flavor bit by bit as you cook - don't try to cut corners.
Keeping It Fresh
Keep any chicken you don't eat in a sealed container for up to 3 days in the fridge. When you want to eat it again, warm it slowly in the oven at 350°F, and add a splash of broth to keep the sauce nice. You can freeze it if you want, but the cheese and prosciutto might feel different afterward, so it's better when fresh. If you need to plan ahead, get everything ready separately and put it all together just before you eat.
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Perfect Pairings
Eat it right away while the cheese is still hot and melty. It goes great with buttery pasta, creamy risotto, or roasted potatoes that can soak up all that yummy sauce. Add some steamed veggies or a fresh salad to make it a complete dinner. To make it look extra nice, pour some extra sauce around the chicken and sprinkle fresh herbs on top.
Fixing Common Problems
If your sauce is runny, let it bubble longer before putting the chicken back in. When it's too thick, add warm broth to thin it out. If the cheese browns too fast, move your oven rack down. When chicken colors too quickly, turn down the heat and add some broth. For cheese that's not melting evenly, make sure it's not cold from the fridge before broiling.
Prep Ahead Ideas
You can get the chicken and sauce ready up to a day ahead and keep them apart in the fridge. Cook your mushrooms early too and store them separately. When you're ready to eat, heat up the sauce, add the chicken, then put room temperature prosciutto and cheese on top before broiling. Having everything measured and ready makes putting it all together much faster.
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Frequently Asked Questions
- → Can I swap the cheese?
- Mozzarella or Gruyere can replace Fontina nicely.
- → What type of wine works well?
- Pick a dry white wine like Sauvignon Blanc or Pinot Grigio.
- → Can this be prepped early?
- Stop after layering the cheese, then broil right before serving.
- → Why coat with flour first?
- It gives a crispy finish and helps thicken the sauce.
- → What if I don't have a broiler?
- Just cover the pan and cook on low until the cheese melts.