Description
Chicken Valdostana is a rich and elegant Northern Italian dish featuring tender pan-seared chicken cutlets layered with savory prosciutto and melted cheese, finished in a silky white wine butter sauce. A restaurant-quality meal ready in just 30 minutes.
Ingredients
- 2 large boneless, skinless chicken breasts, halved and pounded to 1/2-inch thickness
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 slices prosciutto
- 4 slices fontina cheese (or mozzarella/Gruyère)
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1 tbsp unsalted butter (for sauce)
Instructions
- Season chicken cutlets with salt and black pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium heat. Sear chicken 3 minutes per side until golden. Remove and set aside.
- Top each chicken cutlet with prosciutto and a slice of cheese.
- In the same skillet, add white wine and reduce by half, about 2–3 minutes.
- Add chicken broth and simmer 2 minutes, then stir in 1 tbsp butter until melted.
- Return chicken to skillet, cover, and cook on low for 5 minutes until cheese melts (or finish in a 375°F oven).
Notes
- Use thin chicken cutlets for even cooking.
- Go easy on salt since prosciutto is naturally salty.
- Let wine reduce properly for deeper flavor.
- Best served immediately with pasta, potatoes, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared, Stovetop
- Cuisine: Italian