Pin it
This fancy Chicken Valdostana turns basic chicken breasts into a top-notch dish by carefully stacking different flavors. Juicy chicken gets a golden sear, followed by earthy mushrooms, savory prosciutto, and melty Fontina cheese on top. A rich white wine sauce pulls it all together, making something that's both classy and cozy. Coming from Italy's Aosta Valley area, 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 methods really make magic happen.
Key Ingredients Breakdown
- Chicken breasts of similar size cook evenly together
- Premium prosciutto brings just the right saltiness
- Authentic Fontina cheese melts perfectly
- Decent white wine makes a tasty sauce
Pick a wine you'd happily drink - it really affects how your sauce turns out.
Step-by-Step Cooking Guide
- 1. Start by getting the chicken ready.
- Make sure your breasts are the same thickness by cutting them sideways or gently pounding them. Dry them with paper towels and add plenty of salt and pepper. Roll in flour and shake off what doesn't stick. This helps them brown nicely and will make your sauce thicker later.
- 2. Get a big oven-safe pan hot over medium-high heat.
- 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, add your chicken with space between pieces. Cook for about 4-5 minutes on each side until golden and done inside. Put on a plate when finished.
- 3. Using that same pan, cook the mushrooms
- until they're golden and their water has gone, around 5-7 minutes. Don't stir them too much - they need time to brown properly. Take them out and set aside. Add the rest of your butter and flour, whisking to mix them. Cook for 1-2 minutes so the flour doesn't taste raw.
- 4. Slowly pour in the wine,
- whisking all the time to avoid lumps. Scrape the pan bottom to get all those tasty bits. Let the wine cook down a bit, then pour in the broth. Let it bubble until the sauce gets thick enough to stick to a spoon. Add thyme if you want to.
- 5. Put the chicken back in the pan,
- cover with mushrooms, prosciutto, and Fontina. Broil for 2-3 minutes until the cheese gets bubbly and melty. Keep an eye on it so nothing burns.
Pin it
What really matters is creating flavor in every single step - don't try to speed things up.
Keeping Leftovers Fresh
Keep any extra 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 if needed, but know that the cheese and prosciutto might feel different afterward, so it's best when fresh. If planning ahead, get everything ready separately and put it all together just before eating.
Pin it
Perfect Pairings
Enjoy right away while the cheese is hot and gooey. It goes great with buttery pasta, creamy risotto, or roasted potatoes that soak up all that yummy sauce. Add some steamed veggies or a fresh salad to round out your meal. For a fancy touch, drizzle extra sauce around the chicken and sprinkle with fresh herbs.
Fixing Common Problems
Got runny sauce? Let it simmer longer before adding the chicken back in. If it's too thick, add a splash of warm broth. When your cheese browns too fast, move the oven rack down. If your chicken's getting too dark too quick, lower the heat and add some broth. For cheese that melts unevenly, make sure it's not cold from the fridge before broiling.
Prep-Ahead Options
You can fix the chicken and sauce up to a day ahead and keep them apart in the fridge. Cook and store mushrooms separately too. When you're ready to eat, warm up the sauce, put in the chicken, then top with room temp prosciutto and cheese before broiling. Have everything measured and ready for quick assembly.
Pin it
Frequently Asked Questions
- → Can I use different cheese?
- Gruyere or Mozzarella are great swaps for Fontina.
- → What's the best white wine for this?
- Go for a dry one, like Sauvignon Blanc or Pinot Grigio.
- → Can I prep this in advance?
- You can get it ready up to adding the cheese, then finish it under the broiler right before serving.
- → Why bother with flour on the chicken?
- The flour makes the chicken golden and the sauce thicker.
- → What if I don't have a broiler?
- Put a lid on the pan and cook on low until the cheese melts.