Chicken Alla Valdostana
Submitted by fishlady
Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minFrom the Aosta Valley in Northern Italy, this dish proves that the best cooking often comes down to a few exceptional ingredients handled with care.
Flattened chicken breasts get a quick sear in olive oil until golden, then each piece is draped with a slice of salty prosciutto and topped with creamy fontina cheese.
Covered and cooked in a butter and broth sauce, the cheese melts into a bubbly, stretchy blanket while the prosciutto crisps at the edges.
The reduced pan sauce gets spooned over everything for a finish that is rich, savory, and impossibly elegant for something this simple.
Chef Tips
- Pound the chicken breasts thin and even so they cook quickly and the cheese melts at the same time the meat finishes.
- Use real Italian fontina from Valle d’Aosta if you can find it. It melts smoother and has a nuttier flavor than domestic versions.
- Reduce the pan sauce until it coats the back of a spoon. Too thin and it slides right off the chicken.
Ingredients
Directions
Flatten chicken breasts, cut in half, and dust lightly with flour.
Sauté in a skillet with oil over moderately high heat for 1 minute on each side until golden brown.
Transfer to a plate, discard oil in skillet.
Add butter and broth into the skillet and heat mixture over moderate heat.
Return chicken to skillet, top each piece with prosciutto and cheese and cook the mixture, covered, until the cheese is melted and bubbly.
Transfer the chicken to a heated platter, reduce sauce over moderately high heat until it is thickened and season with salt and pepper.
Pour the sauce over the chicken.
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