CHICKEN VALDOSTANA
Steps:
- Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. (works well over rice pilaf)
CHICKEN VALDOSTANO
Make and share this Chicken Valdostano recipe from Food.com.
Provided by MARIA MAC
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly flour chicken breasts, shaking off excess flour.
- In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side.
- Remove with slotted spatula and set aside.
- Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes.
- Add wine and simmer until reduced by 1/4, 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. Add spinich ccok 1 minute more.
- 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 /spinich sauce before serving.
Nutrition Facts : Calories 365.8, Fat 18.5, SaturatedFat 10.8, Cholesterol 122.2, Sodium 371.2, Carbohydrate 6.6, Fiber 1.2, Sugar 1.8, Protein 37.4
CHICKEN VALDOSTANA
Make and share this Chicken Valdostana recipe from Food.com.
Provided by MARIA MAC
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dredge the chicken breasts in flour.
- Place the butter in a heated pan.
- Once it starts to foam you will want to add the chicken breasts.
- Sauté each side for 4-5 minutes.
- Place a slice of prosciutto on each chicken breast.
- Top each piece with a slice of fontina cheese.
- Pour wine into pan, cover and simmer for approximately 4-5 minutes.
- Before serving you can pour he remaining sauce on top of each chicken breast.
Nutrition Facts : Calories 490.2, Fat 28, SaturatedFat 12.9, Cholesterol 140.5, Sodium 367.8, Carbohydrate 13.1, Fiber 0.4, Sugar 0.8, Protein 39.1
CHICKEN VALDOSTANA FOR TWO
Steps:
- Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. Serve over rice pilaf or your favorite pasta.
CHICKEN VALDOSTANO
Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!
Provided by Jen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
- Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, 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.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g
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