Description
Chicken Valdostana is a comforting Italian-inspired dish featuring tender chicken cutlets topped with savory Black Forest ham and creamy melted fontina cheese, all cooked in a rich wine and chicken broth sauce. Ready in just 30 minutes, this recipe combines quick pan-frying with a luscious sauce for an elegant yet easy weeknight meal.
Ingredients
Scale
Chicken and Coating
- 6 pieces thin boneless chicken cutlets
- Salt, to season
- Pepper, to season
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
Cooking Fats and Sauce
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 cup white wine
- 1 cup chicken broth
Toppings
- 1 eight-ounce package fontina cheese, sliced thin
- 6 slices Black Forest ham
- 1 tablespoon chopped parsley (optional)
Instructions
- Preparation: Chop the parsley finely if using to add a fresh garnish later. Thinly slice the fontina cheese for easy melting. Trim any excess fat from the chicken cutlets and gently pound them to tenderize evenly.
- Seasoning and Dredging: Generously season both sides of each chicken cutlet with salt and pepper. In a plate, combine the all-purpose flour with garlic powder and salt. Dredge each piece of chicken in this seasoned flour mixture, coating thoroughly.
- Initial Cooking: Melt half of the butter (2 tablespoons) and all the olive oil in a skillet over medium heat. Add the chicken pieces in batches to avoid overcrowding and cook for about 3 minutes on one side until nicely browned.
- Flip and Finish Browning: Turn the chicken pieces over and cook for an additional 2 minutes until browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add ½ tablespoon of butter and 1 tablespoon of the reserved flour used for dredging. Stir continuously to make a roux for about 1 minute to remove any raw flour taste.
- Add Liquids: Gradually pour in the white wine and chicken broth while stirring to combine. Let the sauce simmer until it thickens slightly, about 3-5 minutes.
- Assemble and Melt Cheese: Return the chicken pieces to the skillet, spooning the sauce over them. Top each cutlet with a slice of Black Forest ham and then a slice of fontina cheese. Cover the pan and cook for a few minutes until the cheese melts thoroughly.
- Serve: Once the cheese is melted and bubbly, remove from heat. Garnish with chopped parsley if desired and serve immediately for best texture and flavor.
Notes
- Use thin chicken cutlets for quick and even cooking; pounding to uniform thickness helps with tenderness.
- Black Forest ham can be substituted with prosciutto or any thinly sliced cured ham.
- Ensure the cheese is sliced thinly to melt quickly and evenly.
- Simmer the sauce gently to avoid it becoming too thick or too thin; adjust with additional broth if needed.
- This dish pairs well with a simple pasta, risotto, or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Valdostana, Fontina Cheese Chicken, Italian Chicken Recipe, Chicken with Ham and Cheese, Quick Chicken Dinner, Comfort Food
