April 03, 2009

Chicken Valdostano

I made this dish the other nite. I only made it for two tho so I cut down on this recipe. I had a few lg. cremini mushrooms so I used those. And I often keep small bottles of red and white wine around for when I need a little bit. They are handy. This way I dont have to open a big bottle if we arent going to drink it. I will say this tho about the sauce and recipe. I cut it by 1/3 and there wasnt enough sauce. Next time I think Ill make the whole recipe part of the sauce.

This dish is excellent. But putting the cheese topped chicken back in the pan......well the crust from the chicken absorbed most of the sauce. Now that wasnt really bad because I had sauce on one side and cheese on the other. But I wanted to warn everyone in case you were looking to have it saucy. Either way, this dish is absolutely delicious!

Chicken Valdostano Serves 6

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

1. 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.
2. 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.
3. 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.


Dawnie said...

ohh yeah I can tell this is one I am going to like!

Vintage Linen Treasures said...

Oh my Gosh! This is so delicious looking. I'm wondering, do you think it would be ok to substitute Canadian Bacon for the proscutto (sp)? I KNOW it won't be nearly are delicious, but I'm trying to eat a little healthier. What do you think?
Patricia :o)

seanymph said...

I dont see any reason why you couldnt use canadian bacon but I would have it sliced very very thin. You see this isnt like having eggs benedict where the ham is a basic flavor......this is and extra flavor that enhances the whole dish. So you wouldnt want it thick then.