Chicken Valdostana

Ingredients

Ingredients

• 12 oz boneless skinless chicken breasts, sliced in half widthwise
• 1 cup all-purpose flour
• 3 tablespoons olive oil
• 6 thin slices prosciutto ham
• 3 tablespoons unsalted butter
• 1/2 shallot, peeled and small-diced
• 1 garlic clove, finely minced
• 1/2 cup dry white wine
• 2 cups chicken stock
• 2 teaspoons lemon juice
• 4 ounces fontina cheese, cut into half-inch cubes
• 20 fresh sage leaves, optional
• cooking oil, optional
• to taste salt and pepper

Instructions

1. Place the chicken breasts between two pieces of plastic wrap or in a plastic bag. Gently pound using a mallet until roughly 1/4 to 1/2 inch thick. Season both sides with salt and pepper. Set aside briefly.
2. In a shallow bowl, mix the flour with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Dredge one chicken breast at a time in the flour, pressing to coat completely. Shake off excess and place on a parchment-lined sheet pan. Repeat with remaining chicken.
4. Heat the olive oil in a large stainless steel pan over medium heat for 60 to 90 seconds.
5. Add the chicken breasts to the pan and cook for 2 minutes per side until lightly browned. Remove and set aside.
6. In the same pan, add the prosciutto slices and fry for 20 to 30 seconds per side until crisp. Remove and set aside.
7. Melt the butter in the same pan over medium heat. Add the diced shallot and minced garlic, cooking until softened, about 1-2 minutes.
8. Pour in the white wine, scraping up any browned bits from the pan. Simmer until reduced by half, about 2 minutes.
9. Add the chicken stock and lemon juice. Simmer until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
10. Return the chicken to the pan, topping each breast with prosciutto slices and fontina cheese cubes. If using, fry the sage leaves in a bit of cooking oil until crisp and add to the pan.
11. Cover the pan and cook for 2-3 minutes until the cheese melts. Spoon the sauce over the chicken to serve.