Recipe Details

Summary

Name: Chicken Valdostano

Category: Italian

2 tablespoons all−purpose flour

6 boneless chicken breasts, pounded to 1/4 inch thickness

1/4 cup unsalted butter or margarine

10 mushrooms, thinly sliced

3/4 cup dry white wine

3/4 cup veal stock (OR chicken stock OR turkey stock)

2 to 3 tablespoons fresh chopped parsley

freshly ground white pepper to taste

6 thin slices prosciutto ham

6 thin slices fontina cheese

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.