Chicken Valdostano

For Pasta Linguine

1. Take a deep pot.
2. Add 5 to 6 glasses of water into the pot.
3. Add salt and olive oil into the pot and bring the water to boil.
4. Add linguine into the pot.
5. Once, it is completely tender, drain the hot water and run it through cold water.
6. Set it aside until it is needed for assembling.

For the Chicken

1. Heat up the butter in a non-stick frying pan.
2. Dip chicken slices into all-purpose flour and add these into the pan to fry at medium flame.
3. Fry each side for at least 3 minutes.
4. While each side is frying, season it with salt and freshly ground pepper.
5. Once, the chicken pieces turn golden brown, take all the chicken pieces out of the pan and set them aside until they are needed for assembling.

For the Mushroom Sauce

1. Heat up some oil into the pan.
2. Add mushrooms into the oil.
3. Fry these for at least 10 minutes.
4. Now add a glass of wine into the pan.
5. Let it simmer for another 10 minutes until the quarter of a cup is left.
6. Add the chicken stock, parsley leaves and black pepper into the pan.
7. Let it cook for a few more minutes. Let it simmer on low heat when only about a cup of the liquid is left to assemble everything.

For Assembling

1. Add the fried chicken pieces into the pan.
2. Place a slice of prosciutto on top of each of the chicken pieces.
3. Place a slice of the fontina cheese on top of the prosciutto.
4. Let these cook until the cheese spills over the chicken and prosciutto.
5. Dish out the boiled linguine in a large dish.
6. Place each of the 6 pieces of the chicken covered with fontina around the linguine.
7. Pour the sauce left in the pan over the linguine.
8. Garnish it with fresh chopped parsley leaves and serve hot!

Trivia

Despite the fact that chicken valdostano comes from the word voldostana which is the name of a goat found in northern Italy, chicken valdostano does not use goat meat.