Valdostana chicken is an Italian traditional dish featuring tender chicken cutlets topped with ham, cheesy, and simmered in a scrumptious white sauce. Serve with rice, over noodles, or with your favorite sides for a comforting family dinner!
Dredge chicken cutlets 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 (read notes).
Pan-fry the chicken until is lightly golden on both sides —about 2 minutes per side.
Pour the wine and cook for 2-3 minutes or until all liquid is almost gone.
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.
Place one ham slice on each chicken cutlet, then top them 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.
Sprinkle with parsley and serve immediately drizzled with the delicious sauce.
Notes
If the chicken cutlets are too 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.