Pollo alla Valdostana (Chicken with Prosciutto and Fontina Cheese)

This dish from the Val d’Aosta region of northern Italy combines three local ingredients: white wine, prosciutto, and fontina cheese.


  • 8 (6- to 8-ounce) boneless, skinless chicken breasts

  • ¾   cup all-purpose flour

  • Kosher salt

  • Freshly ground black pepper

  • 4 TB olive oil

  • 9 TB unsalted butter, divided

  • ¾  cup dry white wine

  • 8 ounces thinly sliced prosciutto

  • 8 ounces thinly sliced Fontina cheese

  • ¾   cup chicken broth, warmed


Preheat the oven to 400°

Place 1 chicken breast between 2 sheets of parchment paper, using a meat mallet gently pound to an even thickness, about 1/2 inch. Repeat with the remaining breasts.

Place the flour in a wide, shallow dish, season generously with salt and pepper, and whisk to combine. Dredge each breast in the flour mixture and shake off any excess.

Melt the olive oil and  half the butter in a large frying pan over medium heat. When it foams, add the chicken breasts and sauté until golden brown, about 4 minutes per side. 

Remove pan from heat and place chicken on parchment lined baking sheet. 

Top each breast with one slice of prosciutto and place chicken in a heated oven. Roast 12-15 minutes, until cooked through.

While chicken is roasting, return the pan to medium high heat. Add the wine to deglaze the pan, scraping the bottom with a wooden spoon. Let wine reduce by about half then add in chicken broth, let simmer and reduce slightly. Adjust for taste with salt and pepper. Swirl in remaining 4 tablespoons of butter. 

Remove chicken from the oven, and top each breast with one slice of fontina cheese. Return chicken to the oven to let cheese melt, 3-5 minutes.

Place chicken on a warmed platter and top with sauce.

Serves 8


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