Italian Chicken Valdostana (Print version)

Italian chicken topped with prosciutto and melted Fontina in a savory tomato-wine sauce.

# Ingredient List:

→ Chicken

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

# How To Make It:

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 approximately 3/8 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 the 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 chopped shallot and sauté until softened, about 2 minutes. Pour in the white wine and let it reduce by half. Stir in the crushed tomatoes and dried oregano; simmer for 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Return the chicken to the skillet. Layer each breast with a slice of prosciutto and a slice of Fontina cheese. Spoon a small amount of sauce over the top.
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, accompanied by crusty bread or sautéed greens.

# Expert Advice:

01 -
  • The sauce is deceptively simple but tastes like you spent hours at the stove, which makes it perfect for impressing dinner guests without the exhaustion.
  • That moment when you pull the skillet from the oven and the cheese is bubbling over the prosciutto is pure kitchen theatre.
02 -
  • Do not skip pounding the chicken thin because uneven breasts mean some pieces overcook while others are still pink in the middle.
  • Letting the wine reduce fully before adding tomatoes prevents the sauce from tasting watery and sharp.
03 -
  • Dry the chicken breasts thoroughly with paper towels before dredging or the flour will not adhere properly and you will get patchy browning.
  • Use the biggest ovenproof skillet you own because crowding the pan steams the chicken instead of searing it, and that golden crust is everything.

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