CHICKEN VALDOSTANO
Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!
Provided by Jen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g
CHICKEN VALDOSTANA FOR TWO
Steps:
- Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. Serve over rice pilaf or your favorite pasta.
CHICKEN BREAST VALDOSTANA WITH BRAISED LENTILS
Steps:
- Prepare the braised lentils with spinach through step 1.
- Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
- Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
- Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
- While the chicken is in the oven, finish the braised lentils.
- Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
- Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
- *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.
CHICKEN VALDOSTANA
Make and share this Chicken Valdostana recipe from Food.com.
Provided by MARIA MAC
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dredge the chicken breasts in flour.
- Place the butter in a heated pan.
- Once it starts to foam you will want to add the chicken breasts.
- Sauté each side for 4-5 minutes.
- Place a slice of prosciutto on each chicken breast.
- Top each piece with a slice of fontina cheese.
- Pour wine into pan, cover and simmer for approximately 4-5 minutes.
- Before serving you can pour he remaining sauce on top of each chicken breast.
Nutrition Facts : Calories 490.2, Fat 28, SaturatedFat 12.9, Cholesterol 140.5, Sodium 367.8, Carbohydrate 13.1, Fiber 0.4, Sugar 0.8, Protein 39.1
CHICKEN VALDOSTANO
Make and share this Chicken Valdostano recipe from Food.com.
Provided by MARIA MAC
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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. Add spinich ccok 1 minute more.
- 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 /spinich sauce before serving.
Nutrition Facts : Calories 365.8, Fat 18.5, SaturatedFat 10.8, Cholesterol 122.2, Sodium 371.2, Carbohydrate 6.6, Fiber 1.2, Sugar 1.8, Protein 37.4
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- Begin by covering the bottom of a plate with flour. Season with salt and black pepper. Cut the chicken breasts lengthwise to create four thin chicken cutlets. Season on each side with salt and black pepper. Dredge the seasoned chicken cutlets in the flour and set aside.
- Add a large drizzle of olive oil and one tablespoon of butter to a large frying pan. Once the butter has melted, lower the heat to medium low and add in the chicken cutlets. Fry for about five minutes on each side or until golden brown on each side. Remove the chicken cutlets from the pan and set aside on a clean dish.
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- Pour in the chicken stock and whisk together until fully mixed. Place the chicken cutlets back into the frying pan. Let simmer for two minutes.
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