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Chicken Valdostana Recipe

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Chicken Valdostana is a delicious Italian-inspired dish featuring tender seared chicken cutlets topped with sautéed cremini mushrooms and melted fontina cheese, all finished under a broiler and served with a rich white wine and chicken stock sauce. This elegant yet straightforward recipe combines savory flavors and a creamy cheesy topping for a perfect weeknight dinner or special occasion meal.

Ingredients

Chicken and Coating

  • 4 large chicken cutlets (about 1 1/2 pounds)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour (for dredging only)

Cooking and Sauce

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 pound cremini mushrooms, sliced
  • 3/4 cup dry white wine
  • 3/4 cup low-sodium chicken stock
  • 1 cup shredded fontina cheese
  • 2 tablespoons cold unsalted butter, cubed
  • 2 tablespoons minced flat-leaf Italian parsley

Instructions

  1. Prepare Chicken: Pat the chicken cutlets dry and lightly season both sides with salt and pepper. Dredge the cutlets in flour and shake off any excess flour. Place the floured cutlets on a parchment paper-lined baking sheet ready for cooking.
  2. Sear Chicken: Heat a large oven-safe pan over medium heat and add the olive oil. Once shimmering, add the chicken cutlets along with 2 tablespoons of unsalted butter. Sear the chicken for about 3 minutes per side until almost cooked through. Remove the chicken to a plate and tent with foil to keep warm. Repeat in batches as needed to avoid overcrowding the pan.
  3. Sauté Mushrooms: In the same pan, increase heat to medium-high and add the sliced cremini mushrooms. Saute for 5 to 7 minutes until the mushrooms release their moisture and begin to brown. Season with salt and pepper to taste, then remove the mushrooms to a separate plate.
  4. Deglaze Pan and Reduce Sauce: Turn heat to high and add the chicken stock and dry white wine to the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let the sauce reduce by half, then remove from heat.
  5. Broiler Preparation: Preheat the oven broiler and set the oven rack to the second highest position.
  6. Assemble and Broil: Return the chicken cutlets to the pan. Top each cutlet first with sautéed mushrooms, then evenly sprinkle shredded fontina cheese over the top. Spoon a little of the reduced sauce over each cutlet. Place the pan under the broiler to finish cooking and melt the cheese, broiling until the cheese is bubbly and lightly browned.
  7. Finish and Serve: Remove the pan from the oven and transfer the chicken cutlets to a serving platter. Whisk the cold cubes of butter into the pan sauce one at a time to create a silky finish. Pour this sauce over and around the plated chicken. Garnish with minced flat-leaf Italian parsley and serve immediately. Enjoy your flavorful Chicken Valdostana!

Notes

  • Make sure to not overcrowd the pan when searing the chicken to achieve a good golden crust.
  • You can substitute fontina cheese with mozzarella or provolone if unavailable, though flavor and meltability may differ slightly.
  • Use an oven-safe skillet so you can transfer it directly to the broiler without changing pans.
  • For a richer sauce, finish by whisking in cold butter gradually off the heat to emulsify the sauce.
  • Serve with a side of roasted vegetables or a fresh green salad to complement the rich flavors of the dish.

Find it online: https://dishcooks.com/chicken-valdostana-recipe/