Chicken Valdostana (Print Version)
# Ingredients:
→ Main Components
01 -
8 ounces sliced mushrooms (cremini or button)
02 -
4 chicken breasts, boneless and skinless
03 -
1 cup shredded Fontina cheese
04 -
4 slices of prosciutto
→ For Cooking
05 -
4 tablespoons unsalted butter, split into two parts
06 -
Salt and black pepper to taste
07 -
2 tablespoons olive oil
08 -
½ cup of all-purpose flour, with an extra tablespoon for thickening
→ Sauce
09 -
1 cup of chicken broth with low sodium
10 -
1 teaspoon of fresh thyme leaves (optional)
11 -
White wine, 1 cup
→ Garnish
12 -
Chopped fresh parsley
# Instructions:
01 -
Sprinkle chicken with pepper and salt. Tumble it in flour and shake off any extra coating.
02 -
Heat 2 tablespoons each of butter and oil in a pan. Brown the chicken for about 4-5 minutes on each side, then take it out and set it aside.
03 -
Use the same pan to cook the mushrooms for about 5-7 minutes, stirring until nicely browned. Take them out and put them aside.
04 -
Melt whatever butter is left, stir in the flour to form a paste (roux). Add the wine, then the chicken broth, and let it simmer to thicken. If you'd like, toss in some thyme.
05 -
Place the chicken back in the pan, layer it with mushrooms, prosciutto, then cheese. Pop it under the broiler for 2-3 minutes until the cheese is bubbly. Sprinkle parsley on top before serving.
# Notes:
01 -
If the chicken breasts are too thick, pound them until they're even.
02 -
Pick a white wine you actually enjoy drinking.
03 -
You can swap chicken out for eggplant or portobello mushrooms to make it vegetarian.