Chicken Valdostano Recipes

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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

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 VALDOSTANA



Chicken Valdostana image

Chicken Valdostana is a delicious dish made with pan seared chicken, prosciutto and fontina cheese in a white wine sauce.

Provided by James

Categories     Main Course

Time 40m

Number Of Ingredients 11

4 large chicken cutlets (thin sliced)
1 cup flour
4 tablespoon unsalted butter
3 tablespoon olive oil
2 large oyster mushrooms (stems removed and sliced)
3/4 cup fontina cheese
4 slices prosciutto
3/4 cup dry white wine
3/4 cup low sodium chicken stock
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)

Steps:

  • Grate fontina cheese. Clean and slice oyster mushrooms into 1/2" strips. Preheat oven to 375f and set rack to middle.
  • In an oven safe pan heat 1-2 Tbsp butter and 1 Tbsp olive oil (enough to coat pan) on medium heat. Pat dry chicken cutlets and lightly season both sides with salt and pepper. Dredge cutlets in flour and shake off excess. Pan sear the cutlets for 2 minutes per side then remove cutlets and set aside. If required work in batches adding another Tbsp of butter and olive oil to second batch.
  • In the same pan saute mushrooms over medium-high heat for 5-7 minutes or until brown. Use a touch more oil and butter if the pan is dry. When mushrooms are finished remove and set aside.
  • Turn heat to high and add the 3/4 cup chicken stock and 3/4 cup white wine. Cook for 5 minutes to let the sauce reduce. Scrape the bottom of the pan with a wooden spoon to dislodge all brown bits. Add in 1 Tbsp of butter to the sauce and stir to combine.
  • Turn heat off and place the chicken in the pan. Top chicken with 1 slice of prosciutto per cutlet. Next, place the mushrooms on top and finally evenly distribute the fontina cheese. Spoon a touch of the sauce on top of each cutlet and place pan in oven to finish cooking.
  • Remove the chicken valdostana when the cheese is bubbly and the chicken is fully cooked through (about 5-7 minutes). Enjoy!

Nutrition Facts : Calories 581 kcal, Carbohydrate 29.7 g, Protein 43.2 g, Fat 37.7 g, SaturatedFat 15.3 g, Cholesterol 162 mg, Sodium 529 mg, Fiber 0.5 g, Sugar 1.2 g, ServingSize 1 serving

CHICKEN VALDOSTANA



Chicken Valdostana image

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

Provided by MARIA MAC

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
4 slices prosciutto
4 slices Fontina cheese
1/2 cup flour
1/2 cup dry white wine
1/8 cup butter
salt and pepper

Steps:

  • Dredge the chicken breasts in flour.
  • Place the butter in a heated pan.
  • Once it starts to foam you will want to add the chicken breasts.
  • Sauté each side for 4-5 minutes.
  • Place a slice of prosciutto on each chicken breast.
  • Top each piece with a slice of fontina cheese.
  • Pour wine into pan, cover and simmer for approximately 4-5 minutes.
  • Before serving you can pour he remaining sauce on top of each chicken breast.

Nutrition Facts : Calories 490.2, Fat 28, SaturatedFat 12.9, Cholesterol 140.5, Sodium 367.8, Carbohydrate 13.1, Fiber 0.4, Sugar 0.8, Protein 39.1

CHICKEN VALDOSTANA FOR TWO



Chicken Valdostana for Two image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 (8-ounce) boneless skinless chicken breasts
1/2 cup all-purpose flour
1 tablespoon butter
Salt and pepper, to taste
2 slices prosciutto ham
2 slices fontina cheese
1/2 cup dry vermouth
1/2 cup tomato sauce
3 tablespoons heavy cream

Steps:

  • Coat chicken breast in flour, then saute chicken in butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream until the 2 blend together. Serve over rice pilaf or your favorite pasta.

EASY KUNG PAO CHICKEN



Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories     dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

  • Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
  • Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
  • Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
  • Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

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     Italian Chicken Main Dishes

Time 40m

Yield 6

Number Of Ingredients 10

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

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

CHICKEN BREAST VALDOSTANA WITH BRAISED LENTILS



Chicken Breast Valdostana with Braised Lentils image

Provided by Lidia Bastianich

Categories     Chicken     Poultry     Bake     Braise     Legume     Lentil     Fall     Prosciutto

Yield Makes 6 servings

Number Of Ingredients 15

Braised Lentils with Spinach
6 medium (about 7-ounce) boneless, skinless chicken breast halves
6 thin slices imported Italian prosciutto (*see note below)
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock or canned reduced sodium chicken broth
1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano)
Salt
Freshly ground black pepper
6 ounces Italian Fontina cheese, sliced thin
2 tablespoons tomato sauce or additional seeded and crushed tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Prepare the braised lentils with spinach through step 1.
  • Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
  • Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
  • Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
  • While the chicken is in the oven, finish the braised lentils.
  • Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
  • Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
  • *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

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Top Asked Questions

What is chicken Valdostana?
Chicken Valdostana is a delicious northern Italian recipe that consists of thin chicken cutlets topped with prosciutto and fontina cheese and cooked in a flavorful wine sauce. I like to pair it with a side of my favorite roasted vegetables, but also goes well with a side of pasta. Begin by covering the bottom of a plate with flour.
What is pollo alla valdostana?
Chicken Valdostana (Pollo alla Valdostana) is a delicious Italian recipe, made with thin pan-seared chicken cutlets, prosciutto, and fontina cheese in an easy white wine sauce. The step-by-step instructions are down below to give you the confidence to make this wonderful recipe. If you are more experienced go right to the recipe card.
How long does it take to cook chicken Valdostana?
Remove the chicken valdostana when the cheese is bubbly and the chicken is fully cooked through (about 5-7 minutes). Enjoy! Fontina cheese, prosciutto and chicken stock contain salt.
What to serve with chicken Valdostana?
Spoon some of the pan sauce over the top and serve. In the pics, the chicken valdostana is paired with a side of broccoli rabe. Other great sides to pair it with are sauteed spinach with garlic, sauteed Italian broccoli, or escarole and cannellini beans. A simple side of garlic spinach or a green salad would be nice too.

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