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Recipe for :

Chicken Valdostano

This recipe comes from Recipes in The Mail and was submitted by Jen.


2 tablespoons all-purpose flour
6 boneless chicken breasts, 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 prosciutto ham
6 slices fontina cheese

  • Lightly flour chicken breasts, shaking off excess flour.
  • In a large skillet over low heat, melt butter. Add chicken and sauté until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
  • Increase heat to medium low. Add mushrooms and sauté 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.

Serves 6