Chicken Valdostana with Prosciutto (Print Version)

Golden chicken topped with prosciutto and melted Fontina in a white wine tomato sauce.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dredging

02 - 1/2 cup all-purpose flour
03 - Salt and black pepper, to taste

→ Topping

04 - 4 slices prosciutto
05 - 4 slices Fontina cheese (or mozzarella)

→ Sauce

06 - 2 tablespoons olive oil
07 - 1 tablespoon unsalted butter
08 - 1 small shallot, finely chopped
09 - 1/2 cup dry white wine
10 - 1 cup canned crushed tomatoes
11 - 1 teaspoon dried oregano

→ Garnish

12 - Fresh basil leaves, for serving

# Steps:

01 - Preheat your oven to 400°F (200°C).
02 - Place the chicken breasts between two sheets of parchment paper and flatten using a meat mallet until about 1/2 inch thick.
03 - Season the flour with salt and pepper. Lightly dredge each chicken breast in the seasoned flour, shaking off any excess.
04 - In a large oven-proof skillet, heat olive oil and butter over medium-high heat. Add the chicken and sauté for 2–3 minutes per side until golden brown. Remove the chicken and set aside.
05 - In the same skillet, add the finely chopped shallot and sauté until softened, about 2 minutes. Pour in the dry white wine and let it reduce by half. Stir in the crushed tomatoes and dried oregano, then simmer for 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Return the chicken to the skillet. Top each breast with a slice of prosciutto and a slice of Fontina cheese. Spoon a little sauce over the top of each piece.
07 - Transfer the skillet to the oven and bake for 10–12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
08 - Garnish with fresh basil leaves before serving. Serve hot, preferably with crusty bread or sautéed greens.

# Expert Tips:

01 -
  • The sauce comes together in the same pan you sear the chicken in, so cleanup is almost effortless.
  • That moment you pull the skillet from the oven and the cheese is bubbling and golden will make you feel like a genuine Italian nonna.
  • It dresses up enough for a dinner party but comes together fast enough for a random Tuesday.
02 -
  • Do not skip pounding the chicken because uneven thickness means some parts dry out while others are still pink.
  • The skillet handle will be screaming hot when it comes out of the oven, so wrap a towel around it immediately to avoid a nasty burn.
03 -
  • Let the chicken rest for two minutes after it comes out of the oven so the juices redistribute and every bite stays moist.
  • Taste the sauce before returning the chicken to the pan because once the cheese goes on, adjusting seasoning becomes nearly impossible.

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