Valdostana Chicken also know as scaloppine alla valdostana is a scrumptious Italian recipe made with chicken, butter, prosciutto cotto (ham) and Fontina cheese.
Is an easy a hearty dish that is made in a single pan and can be ready in about 15 minutes!
Recipe origin and info
Valdostana Chicken is a dish from northern Italy, more precisely from Valle D’Aosta. A delicious and hassle-free meal that showcase three local ingredientes, such as Fontina cheese, prosciutto and white wine.
The Italian name for this dish is Pollo alla valdostana or Scaloppine alla valdostana. Alla valdostana is often referred to any dish that contains ham (prosciutto) and cheese, so it can be something else like “scaloppine di Vitello alla valdostana” (veal valdostana), “risotto alla valdostana”, etc.
So in this case, Valdostana Chicken is made with thin slices (not cutlets!) of chicken breast lightly fried in butter, then deglazed with white wine and finally topped with slices of ham and cheese.
*Scroll down for the ingredients quantities*
CHICKEN BREAST – Thinly sliced, I prefer this way because the dish can be cooked faster and the meat remains so juicy!
HAM – It can be prosciutto cotto (cooked ham) or prosciutto crudo (cured ham.
FONTINA CHEESE – Even though the traditional recipe is made with Fontina cheese, feel free to use any string cheese you prefer!
FLOUR – All purpose flour to dredge the chicken slices, this will also help to thick the sauce.
WINE – A good dry white wine is ok for this recipe. Of course, a good Pinot grigio from Valle D’Aosta would be perfect!
BUTTER & OLIVE OIL – I use a combination of those two to have a more savoury dish.
SALT AND PEPPER – To taste, just remember to go easy on salt since the cheese and prosciutto adds salt on their own to the dish.
PARSLEY – Optional, can be fresh or also dried. Or you can also choose to add a sprig of rosemary instead.
Valdostana Chicken Recipe
Lightly season the chicken slices with salt and pepper. Dredge each slice in flour and shake off any excess.
Heat the olive oil in a frying pan over medium heat, add the butter and as soon as it melts add the chicken in a single layer. Fry until golden in both sides -about 2 minutes per side-.
Pour in the wine and shake the pan to loosen any brown bits from the bottom. Let the alcohol evaporate -about 3 minutes- and if you see the sauce gets too thick, add 2-3 tablespoons of water.
Add the prosciutto on the chicken slices and then top with the cheese. Low the heat to the minimun and cover the pan. Let it cook for about 2 minutes or just until the cheese has completely melted.
Sprinkle with chopped parsley and serve immediately.
I served this dish with simple mashed potatoes but sometimes I like to pair it with a healthy green salad like this Raw Broccoli Salad. Anyway, I’ll leave you below some nice side dishes from fellow bloggers, they all worth a try!
How to serve
Here are some ideas how to serve Valdostana Chicken, those side dishes can be also prepare ahead of time!
Creamed brussel sprouts – From Lost in Food: The simple addition of some garlic infused cream and a grating of nutmeg makes this a rich and delicious side.
Instant Pot Mashed Sweet Potatoes – From Nourish Plate: It is a good variation from the classical potatoes mash, and goes well with any meal!
Vichy Carrots with Thyme – From Feast Glorious Feast: Earthy carrots are simply cooked down with butter, sugar and fresh thyme to create a sticky glazed and rather decadent side dish.
Crock Pot Mashed Potatoes – From Recipes From A Pantry: Suitable for vegetarian and gluten free diets. Post includes Weight Watchers points.
Valdostana Chicken (chicken with cheese and ham)
- 6 thin slices of chicken breast
- 3 large slices of prosciutto cotto (ham) (halved)
- 1 cup Fontina cheese (shredded)
- ½ cup dry white wine
- 2 Tbsp All purpose flour
- 2 Tbsp extravirgin olive oil
- 2 Tbsp butter
- 1 tsp parsley (chopped)
- salt and pepper (to taste)
- Lightly season the chicken slices with salt and pepper.
- Dredge each slice in flour and shake off any excess.
- Heat the olive oil in a frying pan over medium heat, add the butter and as soon as it melts add the chicken in a single layer.
- Fry until golden on both sides (about 2 minutes per side).
- Pour in the wine and shake the pan to loosen any brown bits from the bottom.
- Allow the alcohol to evaporate (about 3 minutes) and if you see the sauce gets too thick, add 2-3 tablespoons of water.
- Add the prosciutto to the chicken slices and then top with cheese.
- Set heat to low and cover the pan. Let it cook for about 2 minutes or just until the cheese has completely melted.
- Sprinkle with chopped parsley and serve immediately.