This super easy Chicken Valdostana comes together in no time at all. A one-pan wonder to the rescue for your busy week nights!
- 6 thin boneless breast of chicken cutlets
- 4 tablespoons of butter
- 2 tablespoons olive oil
- 1 cup white wine
- 1 cup chicken broth
- 1 eight-ounce package of fontina cheese
- 6 slices black forest ham (see note#1)
- 1 tablespoon chopped parsley (optional garnish)
- Salt and pepper
The flour dredge
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Be sure to watch the video to see all the step-by-step instructions!
- First chop the parsley garnish if you are using that and set it aside for later.
- Slice the fontina cheese into thin slices and set aside.
- Trim any fat around the edges of the chicken. Place a layer of plastic wrap on the chicken and pound them down a bit. I do this to help tenderize the chicken. I used already-thin-cut chicken cutlets for this. If you are using regular boneless breast of chicken, simply cut the chicken in half lengthwise before proceeding to the wrap and pound step. Chicken should be maybe ¼” thick at the most.
- Remove the plastic wrap and season both sides of the chicken with a light sprinkling of salt and pepper.
- For the flour dredge: Put flour on a plate or wide bowl. Add garlic powder and salt and mix with a fork.
- Dredge all chicken pieces in the flour mixture. Be sure to coat both sides well, lightly shake any excess flour and transfer the chicken pieces to a plate or sheet pan. Don’t throw the flour away – we’ll need a little bit for later.
- Time to cook the chicken. Have your sliced fontina cheese on hand as well as the black forest ham. Melt half the butter and half the olive oil in a pan. On medium heat, cook the chicken in two batches. I did four pieces on my first and two in the second. Place the chicken in the pan and then don’t touch it. Let it cook for about 3 minutes until the bottom is browned a bit. Then turn the pieces and cook for 2 minutes more. Do this for all the chicken. You may not need all the butter and olive oil. When you cook the last two pieces use your judgment. If you need to add a bit more butter and olive oil then do so.
- Once all the chicken is cooked and removed from the pan, add approximately ½ tablespoon of butter to the pan and about 1 tablespoon of the flour from the dredge mixture. I used a plastic spatula to whisk together to form a roux (thickening agent for sauces). Stir and let cook for a minute or two.
- Add the white wine here and stir to combine.
- Add the chicken broth and stir to combine. Stir well and let it cook for a couple of minutes until you see it thickening slightly. Taste the sauce here – if you think it needs a pinch of salt, add that and stir to combine.
- Add the chicken back in the pan. Turn heat to low-medium. I usually turn the pieces to make sure both sides got coated in the sauce.
- Add the sliced ham (or prosciutto if you’re using that) to the top of the chicken pieces.
- Add two slices of the fontina cheese on top of the ham. Put the lid on and let the cheese melt for a couple of minutes. The sauce will also thicken a bit more here.
- Remove the lid. The cheese should be completely melted. Plate individually or on a platter. Garnish with chopped parsley, if using. Serve immediately.
- Sides that go well with this dish: mashed potatoes, sautéed veggies, or a side salad.
- Chicken Valdostana traditionally uses prosciutto not regular ham. Personally, I simply do not like prosciutto and also it’s expensive. I opted for black forest ham and it worked great. It’s up to you what you want to use for this.
- I used low sodium chicken broth for this. I try to use no-salt added broth when I cook, but I couldn’t find that. Also, here’s a tip: Buy a small four-pack of broth. Each container is one cup of broth. Then you don’t waste it if you buy the big container and have nothing to use it for.