Name: Chicken Valdostano
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: All-purpose flour - 2 tablespoons; Skinless, boneless chicken breast halves - pounded thin - 6; Unsalted butter - ¼ cup; Fresh mushrooms, sliced - 10; Dry white wine - ¾ cup; Chicken stock - ¾ cup; Chopped fresh parsley - 3 tablespoons; Freshly ground white pepper - 1 teaspoon; Thinly sliced prosciutto - 6 slices; Fontina cheese - 6 slices

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Valdostano

1. All-purpose flour - 2 tablespoons

2. Skinless, boneless chicken breast halves - pounded thin - 6

3. Unsalted butter - ¼ cup

4. Fresh mushrooms, sliced - 10

5. Dry white wine - ¾ cup

6. Chicken stock - ¾ cup

7. Chopped fresh parsley - 3 tablespoons

8. Freshly ground white pepper - 1 teaspoon

9. Thinly sliced prosciutto - 6 slices

10. Fontina cheese - 6 slices

How to cook deliciously - Chicken Valdostano

1. Stage

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. Stage

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. Stage

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.