If you’re craving a dish that’s as comforting as it is delicious, look no further than Chicken Valdostana. This dish is like an Italian love letter to your taste buds—a perfectly breaded chicken cutlet, topped with prosciutto, melted cheese, and a rich white wine sauce. It’s simple to make, yet feels special enough for a dinner party or a cozy night in. And the best part? You can enjoy all the flavors of a restaurant-quality meal right at home.
Why You’ll Love This Recipe
Chicken Valdostana has everything you want in a comforting Italian dish: tender, juicy chicken, savory prosciutto, gooey melted cheese, and a silky white wine sauce. It’s the kind of dish that feels like a celebration, but it’s surprisingly easy to whip up. The combination of flavors is truly irresistible, and you can’t help but savor every bite. Plus, it’s a great way to dress up simple chicken breasts and turn them into something extraordinary.
Ingredients (Full list of ingredients below!)
Here’s a preview of what you’ll need to make this dish:
- Boneless, skinless chicken breasts
- Prosciutto
- Fontina cheese (or mozzarella as a substitute)
- Flour, for dredging
- Butter
- White wine (like a dry Chardonnay)
- Chicken broth
- Fresh parsley (for garnish)
These are the core ingredients that come together to create this deliciously indulgent dish. The full list of ingredients is below!
Directions
Step 1: Prepare the Chicken
Start by preparing your chicken breasts. If they’re thick, slice them horizontally to create thinner cutlets, or you can just use a meat mallet to pound them out to an even thickness (about 1/2 inch). This ensures the chicken cooks evenly and stays tender. Once your chicken is prepped, season both sides with salt and pepper.
Step 2: Dredge the Chicken
Next, lightly dredge each chicken cutlet in flour, shaking off any excess. This step helps create a nice, crispy crust when the chicken is fried. Set the floured chicken aside as you heat up the pan.
Step 3: Sear the Chicken
In a large skillet, melt some butter over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until they’re golden brown and cooked through. You may need to do this in batches depending on the size of your skillet. Once the chicken is done, transfer it to a plate and set it aside.
Step 4: Assemble the Chicken Valdostana
Now comes the fun part! Place a slice of prosciutto on top of each chicken breast, followed by a generous slice of fontina cheese (or mozzarella, if that’s your preference). The cheese will melt beautifully over the warm chicken. If you want to get a little fancy, you can add a few fresh sage leaves on top for extra flavor.
Step 5: Make the Sauce
In the same skillet, add a splash of white wine to deglaze the pan, scraping up any brown bits left from the chicken. Let the wine reduce by half, then add a bit of chicken broth and cook for another 3-4 minutes, allowing the sauce to thicken slightly. Taste the sauce and adjust seasoning with salt and pepper.
Step 6: Finish the Dish
Return the chicken to the skillet, spooning some of the sauce over the top. Cover the pan and let the chicken simmer for another 5 minutes, or until the cheese is melted and bubbly. The sauce will soak into the chicken, making each bite juicy and flavorful.
Step 7: Serve and Enjoy
Once the chicken is ready, plate it up and spoon some of that delicious white wine sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness. Serve with your favorite sides, and enjoy!
Expert Tips and Tricks
- Pound the Chicken Evenly: This helps the chicken cook more evenly and stay tender. If you don’t have a meat mallet, you can place the chicken between two pieces of plastic wrap and gently pound it with a rolling pin.
- Use a Good Quality Wine: The white wine in the sauce adds a lot of flavor, so try to use a dry, crisp wine that you enjoy drinking. It doesn’t need to be expensive, but quality matters.
- Try Different Cheeses: While fontina cheese is the traditional choice for Chicken Valdostana, you can swap it out for mozzarella, Gruyère, or even provolone if you want to mix things up.
- Make Ahead: You can prep the chicken ahead of time by breading it and even assembling it with the prosciutto and cheese. Then, just finish cooking and making the sauce when you’re ready to serve.
Recipe Variations and Possible Substitutions
- Vegetarian Version: If you’re looking for a meatless option, you can substitute the chicken with thick slices of eggplant or even portobello mushrooms for a delicious, hearty version.
- Different Proteins: If you want to switch up the protein, veal or pork chops would also work beautifully in this recipe.
- Sauce Variations: If you prefer a creamier sauce, add a splash of heavy cream to the white wine and chicken broth mixture for a rich, velvety texture.
- Add Veggies: For a complete meal, consider adding sautéed spinach or roasted vegetables like zucchini or bell peppers alongside the chicken.
Serving and Pairing Suggestions
Chicken Valdostana is perfect when paired with a simple side like roasted potatoes, buttery mashed potatoes, or even a crisp green salad. If you want to add some extra carbs, serve it with a side of pasta—spaghetti or fettuccine would work great to soak up all that delicious sauce. And don’t forget a glass of the same white wine you used in the recipe to tie everything together!
Storage and Reheating Tips
If you have any leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm the chicken in a skillet over medium-low heat, adding a splash of chicken broth or white wine to help rehydrate the sauce and keep the chicken moist. You can also microwave it, but be sure to cover the dish to prevent it from drying out.
4 FAQs
1. Can I make this dish ahead of time?
Yes! You can bread and assemble the chicken with the prosciutto and cheese a few hours in advance. Just cook the chicken and make the sauce when you’re ready to serve.
2. Can I use a different type of cheese?
Definitely! While fontina is traditional, mozzarella, Gruyère, or provolone are great alternatives. Pick a cheese that melts well and complements the flavors of the dish.
3. Can I make this dish without prosciutto?
Yes, you can substitute prosciutto with regular ham or skip it entirely if you prefer a simpler version of the dish.
4. Can I use a different wine for the sauce?
Absolutely! While white wine is traditional, you can experiment with a light red wine, such as Pinot Noir, for a different flavor profile. Just keep in mind that red wine will make the sauce a bit richer and deeper in color.
Conclusion
Chicken Valdostana is the kind of dish that makes you feel like you’ve been transported straight to an Italian trattoria, all without leaving your kitchen. It’s the perfect combination of crispy chicken, savory prosciutto, and gooey melted cheese, all wrapped up in a silky white wine sauce. Whether you’re hosting a dinner party or just treating yourself to something special, this recipe is sure to impress. Grab your ingredients, and let’s make some magic in the kitchen!
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Chicken Valdostana: A Cozy, Italian Delight You’ll Want to Make Again and Again
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-fry
- Cuisine: Italian
Description
Chicken Valdostana is a comforting Italian dish featuring perfectly breaded chicken breasts, topped with prosciutto, melted fontina cheese, and a rich white wine sauce. It’s simple yet special, making it perfect for cozy nights or elegant dinner parties.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices prosciutto
- 4 slices fontina cheese (or mozzarella as a substitute)
- 1 cup all-purpose flour, for dredging
- 2 tbsp butter
- 1/2 cup dry white wine (Chardonnay recommended)
- 1/2 cup chicken broth
- Fresh parsley (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken
Slice chicken horizontally or pound to about 1/2-inch thickness. Season both sides with salt and pepper. -
Dredge the Chicken
Lightly dredge each chicken cutlet in flour, shaking off excess. -
Sear the Chicken
Melt butter in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden brown. Set aside. -
Assemble the Chicken Valdostana
Place a slice of prosciutto on each chicken cutlet, followed by a slice of fontina cheese (or mozzarella). -
Make the Sauce
In the same skillet, add white wine to deglaze, scraping any brown bits. Reduce the wine by half, then add chicken broth. Let the sauce simmer for 3-4 minutes. -
Finish the Dish
Return chicken to the skillet, spoon sauce over top, and cover. Let simmer for 5 minutes, allowing cheese to melt and sauce to thicken. -
Serve
Plate chicken, spoon some sauce over it, and garnish with fresh parsley. Serve with your favorite sides.
Notes
- Make Ahead: You can bread and assemble the chicken with prosciutto and cheese a few hours in advance, then cook when ready.
- Cheese Options: Fontina, mozzarella, Gruyère, or provolone are all great choices for this dish.
- Wine Substitution: You can experiment with light red wines like Pinot Noir for a deeper flavor profile.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 470
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 140mg