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Pollo alla Valdostana

Pollo alla Valdostana


2 tablespoons flour
6 boneless chicken breasts
1/4 cup unsalted butter
10 mushrooms thinly sliced
3/4 cup dry white wine
3/4 cup chicken stock
2 to 3 tablespoons fresh chopped parsley
freshly ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese


Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and sauté until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside. Increase heat to medium low. Add mushrooms and sauté until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

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