Pollo alla Valdostana
Directions
- 1Lightly flour the chicken fillets.
- 2Lightly flour the chicken fillets.
- 3Lightly flour the chicken fillets.
- 4Heat olive oil and butter in a pan, sear the chicken on both sides for 1-2 minutes. Season with salt and pepper.
- 5Heat olive oil and butter in a pan, sear the chicken on both sides for 1-2 minutes. Season with salt and pepper.
- 6Heat olive oil and butter in a pan, sear the chicken on both sides for 1-2 minutes. Season with salt and pepper.
- 7Deglaze with white wine, let it evaporate, then add the broth.
- 8Deglaze with white wine, let it evaporate, then add the broth.
- 9Deglaze with white wine, let it evaporate, then add the broth.
- 10Top each fillet with prosciutto and fontina, cover, and simmer until the cheese melts.
- 11Top each fillet with prosciutto and fontina, cover, and simmer until the cheese melts.
- 12Top each fillet with prosciutto and fontina, cover, and simmer until the cheese melts.
- 13Finish with chopped parsley and serve warm.
- 14Finish with chopped parsley and serve warm.
- 15Finish with chopped parsley and serve warm.
Ingredients
- 1 lb chicken breast fillets
- 1 lb chicken breast fillets
- 1 lb chicken breast fillets
- 0.25 lb thin sliced prosciutto cotto
- 0.25 lb thin sliced prosciutto cotto
- 0.25 lb thin sliced prosciutto cotto
- 0.33 lb shredded Fontina D’Aosta cheese
- 0.33 lb shredded Fontina D’Aosta cheese
- 0.33 lb shredded Fontina D’Aosta cheese
- 0.5 cup white wine
- 0.5 cup white wine
- 0.5 cup white wine
- 1 cup chicken or vegetable broth
- 1 cup chicken or vegetable broth
- 1 cup chicken or vegetable broth
- 0 flour
- 0 flour
- 0 flour
- 0 olive oil
- 0 olive oil
- 0 olive oil
- 0 salt
- 0 salt
- 0 salt
- 0 pepper
- 0 pepper
- 0 pepper
- 0 chopped parsley
- 0 chopped parsley
- 0 chopped parsley
- 1 knob butter
- 1 knob butter
- 1 knob butter
Equipment
graterfrying panspoontongs