There’s nothing quite like turning everyday ingredients into a dish that feels like a special occasion. Imagine the sizzle of chicken in the pan, the aroma of mushrooms sautéing, and that satisfying moment when the Fontina cheese melts just right. I promise, once you take that first bite of Chicken Valdostana, you’ll know it was worth every step. Season the 4 boneless, skinless chicken breasts on both sides with salt and pepper to taste. My breasts were a bit too thick so I sliced them in half horizontally. You can also pound them with a meat mallet, just make sure they’re all the same thickness. Lightly dredge each piece in ½ cup of all-purpose flour, shaking off any excess. In a large oven-safe skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Add the floured chicken breasts to the skillet. Cook for about 4-5 minutes per side, or until they’re golden brown and cooked through. Remove the cooked chicken from the skillet and set aside. In the same skillet, add 8 ounces of sliced mushrooms. Sauté them for about 5-7 minutes, stirring occasionally, until they’re browned and tender. Remove the mushrooms from the skillet and set aside with the chicken. In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Sprinkle in 1 tablespoon of flour and whisk continuously for 1-2 minutes until it forms a smooth roux that’s lightly browned. Gradually whisk in 1 cup of white wine, scraping up any browned bits from the bottom of the pan—these add incredible flavor to your sauce. Let the wine simmer for 2-3 minutes to reduce slightly. Stir in 1 cup of chicken broth and bring the mixture to a simmer. Let the sauce cook for about 5 minutes, or until it thickens to your desired consistency. Stir in the 1 teaspoon of fresh thyme leaves for an aromatic touch. Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Top each breast with the cooked mushrooms and place a slice of prosciutto on top of each breast, followed by about ¼ cup of shredded Fontina cheese. Preheat your oven’s broiler. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Carefully remove the skillet from the oven (it’s hot!). Garnish the Chicken Valdostana with chopped fresh parsley and serve.
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