Best 2 Chicken Breast Valdostana With Braised Lentils Recipes

Embark on a culinary journey to Southern Italy with Chicken Breast Valdostana, a delectable dish showcasing pounded chicken breasts enveloped in sumptuous prosciutto and flavorful fontina cheese. Accompanied by buttery sautéed mushrooms and luscious white wine sauce, this main course promises an explosion of taste. Indulge in the hearty goodness of Braised Lentils, a comforting dish featuring earthy lentils simmered in a savory broth with aromatic vegetables and herbs, offering a perfect balance to the richness of the chicken. For a delightful appetizer, try Stuffed Mushrooms, a classic combination of sautéed mushrooms filled with a savory mixture of breadcrumbs, herbs, and cheese, baked to perfection. And to satisfy your sweet cravings, treat yourself to Peach Almond Tart, a delightful dessert featuring a flaky crust filled with sweet peaches and topped with crunchy almonds. Each recipe is carefully crafted to provide a delightful and unforgettable dining experience.

Here are our top 2 tried and tested recipes!

CHICKEN VALDOSTANO

Chicken Valdostano image

Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!

Provided by Jen

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves - pounded thin
¼ cup unsalted butter
10 fresh mushrooms, sliced
¾ cup dry white wine
¾ cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese

Steps:

Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g

BRAISED LENTILS WITH SPINACH

Braised Lentils with Spinach image

Provided by Lidia Bastianich

Categories Bean Leafy Green Side Braise High Fiber Low/No Sugar Spinach Lentil Fall Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 cups brown lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained

Steps:

Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

Tips:

To ensure the chicken breasts are evenly cooked, pound them to an even thickness before cooking. This will help them cook evenly throughout.
To achieve a crispy crust on the chicken, make sure the skillet is hot before adding the chicken breasts. Sear the chicken breasts for a few minutes per side until golden brown, then reduce the heat to medium-low and continue cooking until the chicken is cooked through.
If you don't have a meat thermometer, you can check if the chicken is cooked through by cutting into the thickest part of the chicken breast. If the juices run clear, the chicken is cooked.
If you're using dried lentils, be sure to rinse and sort them before cooking. This will help remove any debris or dirt.
To make the lentils more flavorful, add some aromatics to the pot while they're cooking. This could include things like garlic, onion, celery, or carrots.
If you're short on time, you can use canned lentils instead of dried lentils. Just be sure to rinse them well before using.

Conclusion:

Chicken Breast Valdostana with Braised Lentils is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken breasts are pounded thin, breaded, and pan-fried until golden brown. They're then topped with prosciutto, mozzarella cheese, and a fried egg. The braised lentils are a hearty and flavorful side dish that's perfect for soaking up the pan juices from the chicken. This dish is sure to be a hit with your family and friends!