Chicken Valdostano

Chicken valdostano is a delicious combination of chicken and the amazing fontina cheese.

You can serve it as an everyday lunch or dinner. It also happens to be a party favorite. You can make this a center dish on any occasion. It will always make you a star among your friends and family.

The best part about this chicken is that you can either serve it as it is or savor it with your favorite pasta or rice.

In this recipe we have used pasta linguine with this mouthwatering treat. Let’s find out how this amazing dish is prepared.

Health Benefits

Chicken valdostano is a dish rich in proteins. The fact that is uses cheese adds calcium to your nutrition. However, you need to be mindful of the portions you are consuming since it is a cuisine full of calories.

Ingredients

Water as needed

salt to taste

olive oil: 2 tbsp

pasta linguine: 1 packet

all-purpose flour: 1 cup

Butter: 1 slab

chicken pieces: 6

salt to taste

Freshly ground black pepper to taste

olive oil: 2 tbsp

Chicken stock: 1 cup

white wine: 1 glass

chopped fresh parsley leaves: 1 cup

Freshly ground black pepper to taste

salt to taste

fresh sliced mushrooms: 10

sliced prosciutto: 6

slices of fontina cheese: 6

How To Make 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.