She Strengthens

Savor the Flavors of Northern Italy with Chicken Valdostano

This classic dish from Italy’s Val d’Aosta region is a masterclass in combining local ingredients to create a culinary masterpiece. With its rich flavors of white wine, prosciutto, and fontina cheese, Chicken Valdostano is a must-try for anyone looking to experience the authentic taste of Northern Italy.

The Perfect Blend of Local Ingredients

This iconic dish brings together three essential ingredients from the Val d’Aosta region: white wine, prosciutto, and fontina cheese. The result is a harmonious balance of flavors that will leave you wanting more.

Preparing the Chicken

To start, lightly pound the chicken breasts to an even thickness, then dredge them in a mixture of flour, salt, and pepper. Sauté the chicken in butter until golden brown, then set it aside to prepare the sauce.

The Sauce that Brings it All Together

Add white wine to the pan, scraping the bottom to incorporate any browned bits. Return the chicken to the pan, then top each breast with slices of prosciutto and fontina cheese. Cook until the sauce has thickened and the cheese is melted, spooning the sauce over the chicken to help it along.

Tips and Variations

When it comes to the prosciutto and fontina, don’t be afraid to experiment. While purists may call for fontina Val d’Aosta, a Dutch fontina will work just as well. And if you’re feeling adventurous, try adding some fresh herbs to the sauce for an extra burst of flavor.

Ingredients and Instructions

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/4 cup dry white wine
• 2 ounces thinly sliced prosciutto
• 2 to 3 ounces thinly sliced fontina cheese

Instructions:

1. Pound the chicken breasts to an even thickness, then dredge in flour mixture.
2. Sauté the chicken in butter until golden brown, then set aside.
3. Add white wine to the pan, scraping the bottom to incorporate any browned bits.
4. Return the chicken to the pan, then top each breast with prosciutto and fontina cheese.
5. Cook until the sauce has thickened and the cheese is melted, spooning the sauce over the chicken to help it along.

Beverage Pairing

For the perfect pairing, try a northern Italian white wine like the 2005 Pinot Grigio from Alois Lageder. Its sharp green pear and herbal flavors will highlight all the elements in this simple yet elegant dish.