Valdostana Chicken

Valdostana Chicken (pollo alla Valdostana) features tender chicken covered with ham, gooey cheese, and simmered in a buttery white sauce that is beyond delicious! And best of all? It can be made in one pan just in 15 minutes!

this recipe

Valdostana Chicken is an Italian dish that originates from the Val d’Aosta region in northern Italy where it is known with the name of Pollo alla Valdostana or scaloppine alla Valdostana.

The traditional recipe is made with thin slices of chicken breast lightly pan-fried in butter, then deglazed with white wine, and finally topped with slices of ham and cheese.

I know that it looks and sound fancy, but I promise you that this Valdostana chicken can be easily prepared at home and you’ll love it because of that!

Ingredients

• Chicken: Use chicken breast, finely sliced.
• Ham: The traditional recipe can be made either with prosciutto cotton (ham) or with prosciutto crudo (cured ham).
• Cheese: Use Fontina cheese preferably. If you can’t, use any other melty cheese you prefer.
• Flour: All-purpose flour to dredge the chicken slices, this will also help as thickening agent for the sauce.
• Chicken stock: To make the scrumptious sauce.
• White wine: This ingredient is optional, even though the traditional recipe always includes it. If you want to add it you can use Pinot Grigio from Valle D’Aosta, or any dry white wine available to you.
• Oil & butter: Use extra virgin olive oil and unsalted butter.
• Seasonings: Salt and black pepper for basic seasoning.
• Parsley (optional): Fresh or dried, for presentation.

How to Make Valdostana Chicken

Season the chicken breast with salt and pepper to taste, then dredge each cutlet in flour and shake off any excess.

Top Tip: Be cautious when you season the chicken with salt, as ham and cheese have salt already.

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.

Pan-fry until the chicken is lightly golden on both sides (about 2 minutes per side).

If you want to use wine, pour it first and allow everything to cook for 2-3 minutes or until all liquid is almost gone.

Then you can add now the chicken stock and cook for another 2-3 minutes, shaking the pan from time to time to loosen any brown bits from the bottom.

Now, place one slice of ham on each cutlet, then top generously with cheese.

Set the heat to medium-low and cover the pan. Cook for 2 more minutes or until you’ll see the cheese is nicely melted and bubbly. Yum!

Sprinkle with chopped parsley and serve your pollo alla Valdostana immediately drizzled with the delicious sauce!

Tips & Recipe Notes

• Use thinly sliced chicken breast for quick cooking. If the slices are thick, you can pound them to make them thinner.
• Use a large pan to make this recipe. If you want to double it, make sure to cook the chicken in batches placing it on a plate and covering it to keep it juicy. Then assemble in the pan making layers of cooked chicken breast, ham, and cheese.
• Be careful not to overcook the chicken while pan-frying it or when simmering it in the sauce. Overcooked chicken can become dry and tough.
• If the sauce gets too thick, add a splash of chicken stock to thin it out a bit. Remember that the valdostana sauce is a crucial component on this recipe, so pay special attention when you make it.
• I like to make some variations and add mushrooms or fresh tomatoes, try them!

How to Serve Pollo Alla Valdostana

Valdostana chicken is a secondo piatto (main dish) in Italy. It means that is usually served with a contorno which basically is a side dish.

Most popular sides may include sautéed greens like cicoria or funghi trifolati (mushrooms).

But also roasted potatoes, green salad, or steamed green beans are a perfect choice for this scrumptious meal.

Store & Reheat

Valdostana chicken leftovers can be stored in an airtight container for up to 2-3 days in the refrigerator.

To reheat, place the leftovers in a shallow pan, add a splash of water or chicken stock, and heat it up on the stove over medium heat. Or reheat in the microwave in 30 seconds intervals until heated up.

Note: Take in mind that pollo alla Valdostana is best enjoyed freshly made since the melted cheese will harden as it cools down. However, you can still enjoy the reheated dish even if the texture will slightly change.

FAQ

More Italian Recipes

Have you tried this Valdostana chicken recipe? Did it satisfy your cravings or leave you wanting more? Leave a comment and rate this recipe below. Also, don’t forget to follow this blog on Facebook, Pinterest, YouTube, and Instagram.