Chicken Valdostana
VIDEO LINK: https://youtu.be/IsG0GiLI_78
Yields: 4–5 servings | Prep Time: 10 Minutes | Cook Time: 20 Minutes
Ingredients
- 4 lbs chicken breast
- 1 cup all-purpose flour
- 10 oz Fontina cheese, shredded
- ¼ lb Prosciutto, thinly sliced
- 1 cup chicken stock
- ¼ cup sherry or white wine
- ¼ cup olive oil
- 5 tbsp unsalted butter (divided)
- 2 cloves garlic, minced
- 2 tbsp Italian parsley, chopped (divided)
- Salt and black pepper to taste
Instructions
1. Prep the Ingredients
Slice and pound the chicken breasts to an even thickness. Mince the garlic and shred the Fontina cheese. In a shallow bowl, season the flour with salt and black pepper.
2. Dredge the Chicken
Lightly season each side of the chicken breasts with salt and pepper, then dredge thoroughly in the seasoned flour, shaking off any excess.
3. Sear the Breast
In a large skillet over medium heat, add the olive oil and 4 tablespoons of butter. Once the butter is melted and bubbling, add the chicken breasts. Cook for 3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
4. Create the Sauce
In the same skillet, add the minced garlic. Cook until fragrant and a light golden color. Pour in the sherry (or white wine) to deglaze, allowing it to cook down slightly, then pour in the chicken stock.
5. Simmer
Once the stock reaches a simmer, return the chicken breasts to the skillet. Cook for 1 minute per side to allow the flavors to meld.
6. Finish the Pan Sauce
Stir in 1 tablespoon of chopped Italian parsley and the remaining 1 tablespoon of butter. Once the butter has melted into the sauce, turn off the heat.
7. Top and Broil
Layer each piece of chicken with one slice of prosciutto and a generous portion of shredded Fontina. Place the skillet under a broiler on high heat and cook until the cheese is melted and slightly bubbly.
8. Serve
Garnish with the remaining parsley and serve immediately with crusty Italian bread.