Pin it
This fancy Chicken Valdostana takes ordinary chicken breasts and turns them into something you'd expect at a high-end restaurant through careful flavor building. The juicy chicken gets a golden sear, then it's loaded with earthy mushrooms, paper-thin prosciutto, and melty Fontina cheese. A rich white wine sauce pulls it all together, making something that feels both classy and cozy. Coming from Italy's Aosta Valley, this dish keeps true to its roots while being totally doable for anyone cooking at home.
I've spent years getting this dish just right and learned that good stuff and proper cooking methods can make something truly amazing.
Key Ingredients Breakdown
- Chicken breasts of similar size cook more evenly
- Premium prosciutto brings just the right saltiness
- Authentic Fontina gives the perfect melt
- Decent white wine makes a tastier sauce
Pick a wine you'd actually drink - it really changes how your sauce turns out.
Step-By-Step Cooking Guide
- 1. Start by getting the chicken ready.
- Make sure your chicken pieces are the same thickness by cutting them horizontally or gently pounding them. Dry them with paper towels and add plenty of salt and pepper. Coat in flour and shake off any extra. This helps them brown nicely and will make your sauce thicker later.
- 2. Warm up a big oven-safe pan on medium-high.
- Put in butter and olive oil - they work together so the butter won't burn but still gives great flavor. When the oil starts to shimmer, put in your chicken without overcrowding. Cook for 4-5 minutes on each side until they look golden and are fully cooked. Move them to a plate.
- 3. Using the same pan, cook the mushrooms
- until they turn golden and all the water cooks off, around 5-7 minutes. Don't keep stirring them too much - they need time to brown. Take them out and set aside. Add the rest of your butter and flour, whisking to make a paste. Cook for 1-2 minutes so the flour taste goes away.
- 4. Slowly pour in the wine,
- whisking all the time so you don't get lumps. Scrape the pan bottom to get all those tasty bits mixed in. Let the wine cook down a bit, then pour in the broth. Let it bubble until the sauce gets thick enough to stick to the back of a spoon. Add thyme if you want.
- 5. Put the chicken back in the pan,
- add mushrooms, prosciutto, and Fontina on top. Broil for 2-3 minutes until the cheese gets bubbly and melty. Keep an eye on it so nothing burns.
Pin it
The secret is adding flavor in stages as you cook - don't try to hurry things along.
Keeping It Fresh
Keep any leftover chicken in a sealed container for up to 3 days in your fridge. Warm it up slowly in a 350°F oven until hot, adding a little broth to keep the sauce nice. You can freeze it but the cheese and prosciutto might feel different afterward, so it's best when fresh. If you need to plan ahead, get everything ready separately and put it all together just before eating.
Pin it
Perfect Pairings
Eat it right away while the cheese is still hot and gooey. It goes great with buttery pasta, creamy risotto, or roasted potatoes that can soak up the amazing sauce. Add some steamed veggies or a crisp salad to round out your meal. For a fancy touch, pour extra sauce around the chicken and sprinkle with fresh herbs.
Fixing Common Problems
If your sauce seems runny, let it bubble longer before adding the chicken back. When it's too thick, just add some warm broth. If the cheese browns too fast, move the oven rack down. When chicken browns too quickly, turn down the heat and splash in some broth. For cheese that melts unevenly, make sure it's not cold from the fridge before broiling.
Prep-Ahead Options
You can cook the chicken and make the sauce up to 24 hours early, just keep them apart. Cook and store the mushrooms separately too. When you're ready to eat, heat up the sauce, add the chicken, then top with room temperature prosciutto and cheese before broiling. Getting everything measured and prepped makes assembly much quicker.
Pin it
Frequently Asked Questions
- → Can I substitute the cheese?
- Gruyere or Mozzarella are great alternatives to Fontina.
- → What kind of wine should I use?
- A dry wine like Sauvignon Blanc or Pinot Grigio works beautifully.
- → Is it possible to make this in advance?
- Yes, prep everything but the broiling step, and finish it off right before serving.
- → What’s the purpose of the flour coating?
- It gives the chicken a nice crust and thickens the sauce.
- → What can I do without a broiler?
- Just cover the pan and let the cheese melt on low heat.