Best 2 Chicken Valdostano Recipes

Chicken Valdostano, a delectable Italian dish, tantalizes taste buds with its unique blend of flavors. Originating from the northwestern Italian region of Val d'Aosta, this dish has gained popularity worldwide for its crispy, golden-brown exterior and tender, juicy interior. Chicken breasts are expertly pounded thin, dredged in seasoned flour, and pan-fried to perfection. The crowning glory is a rich and flavorful sauce made from prosciutto, fontina cheese, and white wine. Served over a bed of pasta or polenta, Chicken Valdostano is a symphony of textures and flavors that will leave you craving for more.

This article presents a collection of three irresistible Chicken Valdostano recipes that cater to different preferences and skill levels. The **Classic Chicken Valdostano** recipe embodies the traditional flavors of the dish, using high-quality ingredients and a meticulous cooking process. For those seeking a simpler yet equally delicious option, the **Easy Chicken Valdostano** recipe offers a streamlined approach without compromising on taste. And for those who love their chicken extra crispy, the **Crispy Chicken Valdostano** recipe delivers a golden-brown crust that shatters with every bite.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece. Detailed ingredient lists, cooking times, and serving suggestions accompany each recipe, making the cooking process hassle-free. Whether you're a seasoned chef or just starting your culinary journey, this article offers the perfect Chicken Valdostano recipe to suit your skills and preferences.

Let's cook with our 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

CHICKEN VALDOSTANO

Chicken Valdostano image

Make and share this Chicken Valdostano recipe from Food.com.

Provided by MARIA MAC

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 slices Fontina cheese
6 boneless skinless chicken breasts, pounded thin
6 slices prosciutto, thinly sliced
1 teaspoon fresh ground white pepper
3/4 cup chicken stock
3 tablespoons fresh parsley, chopped
2 tablespoons all-purpose flour
10 fresh mushrooms, sliced
1/4 cup unsalted butter
3/4 cup dry white wine
6 ounces fresh Baby Spinach

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. Add spinich ccok 1 minute more.
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 /spinich sauce before serving.

Nutrition Facts : Calories 365.8, Fat 18.5, SaturatedFat 10.8, Cholesterol 122.2, Sodium 371.2, Carbohydrate 6.6, Fiber 1.2, Sugar 1.8, Protein 37.4

Tips:

Brining the chicken in a mixture of water, salt, and sugar for at least 30 minutes helps to keep it moist and flavorful during cooking.
Using a combination of olive oil and butter for frying the chicken adds flavor and richness.
Cooking the chicken over medium heat ensures that it cooks evenly without burning.
Adding garlic, onion, and bell pepper to the pan while frying the chicken helps to create a flavorful sauce.
Using a good quality dry white wine for the sauce adds a delicious depth of flavor.
Simmering the sauce for a few minutes allows the flavors to meld and develop.
Adding heavy cream to the sauce makes it rich and creamy.
Garnishing the dish with fresh parsley adds a pop of color and flavor.

Conclusion:

Chicken Valdostano is a classic Italian dish that is sure to impress your friends and family. The combination of tender chicken, flavorful sauce, and creamy polenta makes for a delicious and satisfying meal. With a little planning and effort, you can easily recreate this dish at home. So next time you're looking for a special dish to serve, give Chicken Valdostano a try. You won't be disappointed!