Chicken Valdostana (Print Version)

# Ingredients:

→ Main Components

01 - 1 cup shredded Fontina cheese

02 - 8 ounces of sliced mushrooms (white or cremini)

03 - 4 pieces of prosciutto

04 - 4 boneless, skinless chicken breasts

→ For Cooking

05 - Salt and pepper as needed

06 - 4 tablespoons of butter, split in half

07 - 2 tablespoons olive oil

08 - ½ cup flour, with an extra tablespoon for thickening

→ Sauce

09 - A cup of white wine

10 - 1 cup chicken broth, low sodium

11 - Optional: 1 teaspoon fresh thyme

→ Garnish

12 - Chopped fresh parsley

# Instructions:

01 - Sprinkle salt and pepper on the chicken, then coat it in flour and gently shake off any left over.

02 - In a skillet, heat 2 tablespoons each of oil and butter. Cook the chicken on each side for 4-5 minutes until golden brown. Put aside for later.

03 - Using the same pan, sauté the mushrooms for about 5-7 minutes until nicely browned. Set them aside too.

04 - Add the rest of the butter to the pan. Stir flour into it to make a simple roux. Slowly add the wine and chicken broth, simmer till thickened. Toss in thyme leaves if desired.

05 - Put the chicken back in the pan, layer mushrooms, prosciutto, and cheese over it. Place under a broiler for 2-3 minutes to melt the cheese. Sprinkle with parsley just before serving.

# Notes:

01 - Pound the chicken flat for even cooking if necessary.

02 - Pick a white wine you'd enjoy drinking.

03 - For a vegetarian version, switch to eggplant or portobello mushrooms.

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