Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Chicken Valdostano

2 tablespoons all-purpose flour
6 boneless chicken breasts, pounded to ¼ inch thickness
¼ cup unsalted butter or margarine
10 mushrooms, thinly sliced
¾ cup dry white wine
¾ cup veal stock, or chicken stock or turkey stock
2 to 3 tablespoons fresh chopped parsley
freshly, ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese

Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and sauté until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside. Increase heat to medium low. Add mushrooms and sauté until juices are rendered, about 4 minutes. Add wine and simmer until reduced by ¼, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.


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