Valdostana Chicken (Cheese and Ham Chicken)

Valdostana Chicken also know as scaloppine alla valdostana is a scrumptious Italian recipe made with chicken, butter, prosciutto cotto (ham) and Fontina cheese.

This is an easy and hearty dish that is made in one pan and can be ready in about 15 minutes!

Chicken Valdostana close-up in the pan.

Recipe origin and info

Valdostana Chicken is a dish from northern Italy, more precisely from Valle D’Aosta.

The dish is a delicious and hassle-free meal that showcases three local ingredients, such as Fontina cheese, prosciutto, and local white wine.

The Italian name for the traditional recipe 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, Chicken Valdostana is made with thin slices of chicken breast lightly fried in butter, then deglazed with white wine, and finally topped with slices of ham and cheese.

Valdostana Chicken in a pan with some mashed potatoes in a bowl on the side.

The ingredients Needed

  • CHICKEN BREAST – Thinly sliced, just as the traditional recipe calls for. This way the meat can be cooked faster and still remains 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 thicken the sauce.
  • WINE – A good dry white wine is ok for this recipe. But 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 savory dish.
  • SALT AND PEPPER – To taste, just remember to go easy on the salt since the cheese and prosciutto add 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.

Related: How To Handle Raw Chicken.

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).

Chicken slices frying in butter to prepare chicken valdostana.

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.

Chicken in a pan deglazing with white wine.

Add the prosciutto to the chicken slices and then top with the cheese. Low the heat to the minimum and cover the pan.

Let the chicken Valdostana cook for about 2 minutes or just until the cheese has completely melted.

Collage. Left picture displaying the chicken covered with ham. Right picture: chicken topped with cheese.

Sprinkle with chopped parsley and serve immediately with one of the side dishes suggested below.

How to serve

In many restaurants here in Rome this Valdostana chicken is served with cicoria alla romana (sauteed greens) or funghi trifolati (sauteed mushrooms).

But you can also serve this Italian chicken dish with Italian roasted potatoes or mashed potatoes or a light green salad, all those recipes are perfect as a side dish.

Recipe Variations

  • TOMATO – Add 2 teaspoons of tomato paste to the pan, it will create a light and delicious tomato sauce for spooning over the chicken.
  • MUSHROOMS – Before adding the chicken to the pan, sauté 1 cup of your favorite mushrooms, once slightly cooked, remove them and then return them when you pour the wine to finish the cooking.

Can be stored?

Even though I recommend making this dish and consuming it immediately, you can still make it ahead and store it for later. Here is what you can do:

  • Place your Valdostana chicken leftovers in an airtight container and store it in the fridge for up to 3 days.
  • Or prep some steps one or two days before you want to consume it, like shredding the cheese, seasoning the chicken, and cutting the ham. Store all in separated containers in the fridge, then cook it and serve.

Reheating

Place the dish in a shallow pan, add a splash of water or chicken stock, and heat it up on the stove over medium heat. Feeling lazy? Reheat in the microwave in 30 seconds intervals until heated up.

Valdostana Chicken (chicken with cheese and ham)

author Maricruz
2
Valdostana Chicken also know as scaloppine alla valdostana is a scrumptious Italian recipe made with chicken, butter, prosciutto cotto (ham) and Fontina cheese.
prep 5 minutes
cook 10 minutes
total 15 minutes

Ingredients 

  • 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)

Instructions
 

  • 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.
Nutrition Information
Calories: 888kcal | Carbohydrates: 8g | Protein: 69g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1394mg | Potassium: 959mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1168IU | Vitamin C: 2mg | Calcium: 387mg | Iron: 2mg
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Recipe Rating




8 Comments

  1. 5 stars
    What a great quick dish. All the flavours I love. Thanks for including our link to our brussel spouts, ideal served with this chicken. Thanks, Michelle