Tasty Italian Chicken

This fancy Chicken Valdostana turns basic chicken breasts into a high-end dinner through careful flavor building. Juicy chicken gets cooked till golden, layered with earthy mushrooms, thin prosciutto, and melty Fontina cheese. A rich white wine sauce pulls it all together, making something that feels both classy and cozy. Coming from Italy's Aosta Valley area, this dish keeps its traditional roots while staying totally doable for anyone cooking at home.

I've spent years getting this dish just right and learned that good ingredients plus the right cooking moves can make magic happen.

Key Ingredients Breakdown

• Chicken breasts that are the same size cook evenly
• Nice prosciutto brings just the right amount of salt
• Authentic Fontina melts perfectly
• Tasty white wine makes the sauce sing

Go with a wine you'd actually drink - it really changes how your sauce turns out.

Step-by-Step Cooking Guide

1. Start by getting your chicken ready.

Make sure all breasts are the same thickness by cutting them sideways or gently pounding them. Dry them off with paper towels and add plenty of salt and pepper. Roll in flour and shake off the extra. This helps them brown nicely and will make your sauce thicker later.

2. Get a big oven-safe pan hot over medium-high heat.

Throw in butter and olive oil together - this stops the butter from burning but keeps that yummy flavor. When everything's hot and shimmery, put in your chicken without cramming them together. Cook about 4-5 minutes on each side until they look golden and are cooked through. Put them on a plate for now.

3. In that same pan, cook your mushrooms

until they're golden and all the water cooks off, around 5-7 minutes. Don't keep stirring them too much - they need to brown properly. Take them out and save for later. Add what's left of your butter and some flour, whisking to mix them. Cook for 1-2 minutes so the flour taste goes away.

4. Slowly pour in your wine,

whisking all the time to avoid lumps. Scrape the pan bottom to get all those tasty bits mixed in. Let the wine cook down a bit, then pour in your broth. Let it bubble until the sauce gets thick enough to stick to a spoon. Toss in some thyme if you want.

5. Put the chicken back in the pan,

cover with your mushrooms, prosciutto, and Fontina. Broil for 2-3 minutes until the cheese gets melty and bubbly. Keep an eye on it so nothing burns.

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Everything's about making flavor one step at a time - don't try to rush things.

Keeping Leftovers Fresh

Keep any extra chicken in a sealed container for up to 3 days in your fridge. Warm it up slowly in the oven at 350°F until hot, adding a little broth to keep the sauce nice. You can freeze it, but the cheese and prosciutto might feel different after, so it's best when fresh. If you need to plan ahead, make all the parts separately and put them together right before eating.

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Perfect Pairings

Eat it right away while the cheese is all hot and gooey. It goes great with buttery pasta, creamy risotto, or roasted potatoes that can soak up that amazing sauce. Add some steamed veggies or a crisp salad to round out your meal. For a fancy look, drizzle extra sauce around the chicken and sprinkle with fresh herbs.

Fixing Common Problems

Got runny sauce? Just let it simmer longer before adding the chicken back in. Sauce too thick? Add a splash of warm broth. If your cheese browns too fast, move your oven rack down lower. When chicken browns too quickly, turn the heat down and add some broth. For cheese that's not melting evenly, make sure it's not cold from the fridge before broiling.

Prep-Ahead Options

You can fix the chicken and sauce up to a day ahead and keep them apart in the fridge. Cook the mushrooms early too and store them on their own. When you're ready to eat, warm up the sauce, add the chicken, then top with room temperature prosciutto and cheese before broiling. Getting everything measured and ready beforehand makes assembly super quick.

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Frequently Asked Questions

→ Can I swap out the cheese?

Try Gruyere or Mozzarella if you can't find Fontina

→ Which white wine should I pick?

Go for something dry like Pinot Grigio or Sauvignon Blanc

→ Is it possible to prep this earlier?

You can get everything ready except the cheese step, then broil right before eating

→ What's the point of the flour coating?

It gives the chicken a nice brown outside and helps thicken your sauce

→ What if I don't have a broiler?

Just put a lid on your pan and cook it slowly until the cheese melts