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    Foody Schmoody Blog Recipes For Everyone » Main Course / Meals » Chicken

    Published: Aug 18, 2014 · Modified: Jan 21, 2021 by foodyschmoody ·

    Chicken Valdostana

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    Okay guys (and gals), it's official.  I am totally obsessed with recreating restaurant dishes at home.  Next one up, Chicken Valdostana.

    Chicken Valdostana

    Do you follow me on Facebook?  The other day, after I shared my recipe for Whole Wheat Pasta Aglio e Olio, I put out the question "what is your favorite restaurant dish".  I got a few great ideas to get me started.  A few of you said Saltimbocca is your favorite.  It's definitely one of mine too.  Chicken Valdostana, is very similar to Saltimbocca.  As far as I can tell the only difference is that Chicken Valdostana has a layer of fontina cheese.

    I have seen Saltimbocca recipes with cheese, but generally mozzarella.  Honestly, I don't know if the two names are interchangeable, but I know that at a restaurant I go to, they call this dish Chicken Valdostana, so I will too.

    Chicken Valdostana

    You can expect to see a price tag of about $22-$24 at a restaurant, for one person.  I made 5 servings and it cost me approximately $18.  Do that math. Yep, way cheaper to make at home!

    Don't be scared of preparing this.  It looks sophisticated and difficult, but it's very simple actually.  All that's involved is a quick dusting of flour on the chicken, brown it, top with cheese and wrap in prosciutto.  The sauce is a simple white wine and chicken stock reduction.  If for some reason you don't have wine lying around the house, you can use all chicken stock, but wine is better.

    The chicken is best served over an herbed pasta.  I wasn't feeling great today, having a major flare up of my RA, so I cheated and used a box of Pasta Roni.  I hate to admit it, but I like having these on hand for situations like this.  If you aren't into the Pasta Roni thing, just cook up some pasta and add some chopped herbs, salt and pepper and you're good to go.  The only thing my Chicken Valdostana seems to be missing is mushrooms.  I've seen it mostly served with mushrooms, but I was fresh out of mushrooms.  If you want to add in the mushrooms, toss them in the pan just before the wine/stock and cook for 3 minutes.

    Chicken Valdostana

    Oh, I kind of skipped right past the fact that you might not be familiar with Fontina cheese.  If you haven't used Fontina before, here's the scoop: It's an Italian cow's milk cheese.  It's super creamy, a bit nutty and it melts awesomely.

    Have you ever ordered Chicken Valdostana in a restaurant?  If so, how much did you pay for it?

     

    Chicken Valdostana

    Chicken Valdostana

    foodyschmoody
    No ratings yet
    Print Recipe

    Ingredients
      

    • 5 Chicken Cutlets thin, boneless chicken breasts
    • ÂĽ C flour seasoned with salt and pepper
    • 2 T butter divided
    • 1 T olive oil
    • ½ C white wine
    • ½ C chicken stock
    • 4 oz Fontina cheese sliced
    • 5 slices prosciutto

    Instructions
     

    • Lightly dust chicken with flour.
    • Heat 1 T butter and oil in large skillet over medium/high heat. Place chicken in skillet and brown on both sides. Do this in batches to avoid overcrowding the pan. Remove chicken from pan and set aside.
    • Place skillet back onto burner, stir in wine and stock, scraping up the bits from the bottom of the pan. Reduce by about half.
    • While wine/stock is cooking, place cheese over each piece of chicken and then wrap each piece in prosciutto.
    • Once wine/stock is reduced, stir in remaining T of butter. Add wrapped chicken back to pan, cover and simmer until chicken is cooked through, about 5 minutes.
    • Serve over pasta and spoon pan sauce over each piece of chicken.
    Tried this recipe?Let us know how it was!

     

     

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    Reader Interactions

    Comments

    1. Carisa Smith says

      August 18, 2014 at 8:22 am

      That looks super fancy and delicious. Pinned.

      Reply
      • foodyschmoody says

        August 18, 2014 at 3:28 pm

        Thanks Carisa. I do love to serve a meal that looks fancy but is actually ridiculously easy to prepare.

        Reply
    2. KC Kahn the Kitchen Chopper says

      August 18, 2014 at 9:14 am

      Whatever you call it, your Chicken Valdostana looks like a tasty treat. I think Fontina Cheese would be much more flavorful than mozzerella. I vote for this version! 🙂 Pinned!

      Reply
      • foodyschmoody says

        August 18, 2014 at 3:27 pm

        Thanks KC! Yes, the fontina is amazing. One of my favorite cheeses!

        Reply
    3. Platter Talk says

      August 18, 2014 at 2:18 pm

      Call it what you will, but this chicken valostana looks incredible!! Thanks for sharing this post!

      Reply
      • foodyschmoody says

        August 18, 2014 at 3:12 pm

        Thanks so much!

        Reply
    4. Jamie @ Coffee With Us 3 says

      August 18, 2014 at 3:08 pm

      I've never heard of this, but it's definitely going to be on our menu this week-- it looks amazing! Pinning so our readers can try it too!

      Reply
      • foodyschmoody says

        August 18, 2014 at 3:11 pm

        Great, thanks so much Jamie!

        Reply
    5. Sarah Fuller says

      August 18, 2014 at 6:21 pm

      This looks delicious and so easy to make!

      Reply
    6. Joanne T Ferguson says

      August 18, 2014 at 9:24 pm

      G'day This looks delish! It is now on my list to try!
      Cheers! Joanne

      Reply
    7. lauren says

      August 20, 2014 at 11:31 am

      This looks so decadent and delish! I am going to pin this one for later! Glad I found you through the Wednesday round up!

      Reply
      • foodyschmoody says

        August 20, 2014 at 12:04 pm

        So glad to make a new connection! Thanks for linking w/ us.

        Reply
    8. Kat Clayton says

      August 20, 2014 at 12:21 pm

      This looks amazing! I love Saltimbocca and had no idea there was a similar dish with fontina cheese...yum! Also, this caught my attention because I live in a place called Valdosta, which is an Italian name. It's such a weird name and most people can't pronounce it correctly, so its cool to see something with a similar name!

      Reply
      • foodyschmoody says

        August 20, 2014 at 12:32 pm

        Well, it sounds like this dish was meant for you!!! I hope you'll try it, the fontina really makes the dish!

        Reply
    9. Layla Sullivan says

      August 21, 2014 at 1:29 am

      Hi just a quick question when you say 2 The of butter do you mean tablespoons or teaspoons? Looks great can't wait to try it

      Reply
      • foodyschmoody says

        August 21, 2014 at 8:08 am

        It's Tablespoons Layla. So glad to hear you'll try it. It really is so delicious. I hope you'll come back and tell me how you liked it?! Thanks so much for coming by!

        Reply

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