Chicken Valdostana

This is a classic northern Italian dish ( from the Val de Osta) . It features boneless chicken breasts, Prosciutto, fontina cheese, and mushrooms in a white wine sauce. It is relatively easy and definitely elegant.

Yield:
4 meals
Category:
Chicken & Other Birds
Cuisine:
Italian
Prep Time:
12 min
Cooking Time:
30 min
Total Time:
42 min

INGREDIENTS:

  • ½ Cup all-purpose flour
  • ½ Teaspoon kosher salt
  • ¼ Teaspoon black pepper
  • 1 Pound chicken breast, boneless and skinless, cut into 4 thin slices
  • 4 Tablespoons olive oil
  • 8 Ounces cremini mushrooms, or baby bella mushrooms, sliced
  • 2 Tablespoons salted butter
  • 1 Tablespoons all-purpose flour
  • 1 Cup white wine
  • 1 Cup chicken stock
  • 4 slices prosciutto
  • 4 Ounces fontina cheese, shredded
  • fresh Italian parsley, chopped, for garnish

DIRECTIONS:

  1. In a wide, shallow bowl mix the flour with salt and pepper.
  2. Lightly dredge each chicken breast piece into the seasoned flour and shake off any excess flour. Set the floured chicken pieces on a tray aside.
  3. In a large oven-safe skillet, heat the olive oil over medium high heat for 1 minute.
  4. Add the chicken to the hot oil and cook for about 4 minutes, then turn it over and cook for an additional 4 minutes, until the center of the chicken reaches an internal temperature of at least 165°F.
  5. Remove the chicken from the pan and set it aside.
  6. To the same skillet, add the sliced mushrooms and cook for about 5 minutes until browned. Remove the mushrooms to a small bowl and set aside.
  7. Reduce the heat to low and add 2 tablespoons of butter to the pan.
  8. Once the butter is melted, add a tablespoon of flour and whisk together until completely blended.
  9. Brown this roux over low heat for about 2 minutes.
  10. Add the white wine and whisk until smooth.
  11. Simmer for about 2 minutes then add the chicken stock and continue simmering for 4 minutes.
  12. Preheat the oven to the low broil setting. Turn off the heat. Add the cooked seared chicken back to the pan and top each piece of chicken with a slice of prosciutto.
  13. Top with the cooked mushrooms and sprinkle the shredded fontina over the top.
  14. Place the skillet in the preheated oven and broil for 2 to 3 minutes, until the cheese is melted and bubbly. Serve hot, garnished with freshly chopped Italian parsley.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9619