How to Make Chicken Valdostano
For Pasta Linguine
- Take a deep pot.
- Add 5 to 6 glasses of water into the pot.
- Add salt and olive oil into the pot and bring the water to boil.
- Add linguine into the pot.
- Once, it is completely tender, drain the hot water and run it through cold water.
- Set it aside until it is needed for assembling.
For the Chicken
- Heat up the butter in a non-stick frying pan.
- Dip chicken slices into all-purpose flour and add these into the pan to fry at medium flame.
- Fry each side for at least 3 minutes.
- While each side is frying, season it with salt and freshly ground pepper.
- 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
- Heat up some oil into the pan.
- Add mushrooms into the oil.
- Fry these for at least 10 minutes.
- Now add a glass of wine into the pan.
- Let it simmer for another 10 minutes until the quarter of a cup is left.
- Add the chicken stock, parsley leaves and black pepper into the pan.
- 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.
- Add the fried chicken pieces into the pan.
- Place a slice of prosciutto on top of each of the chicken pieces.
- Place a slice of the fontina cheese on top of the prosciutto.
- Let these cook until the cheese spills over the chicken and prosciutto.
- Dish out the boiled linguine in a large dish.
- Place each of the 6 pieces of the chicken covered with fontina around the linguine.
- Pour the sauce left in the pan over the linguine.
- Garnish it with fresh chopped parsley leaves and serve hot!
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.