10753 Pollo alla Valdostana 20 mins 15 mins 4 servings Sat Apr 07 14:51:00 -0700 2007 Tue Oct 13 16:11:44 -0700 2009 Easy Italian CHOW http://www.chow.com/recipes/10753 Tue, 13 Oct 2009 23:11:44 GMT Chicken cutlets, prosciutto, and fontina in a white wine sauce Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce. This dish hails from the Val d’Aosta region of northern Italy and combines three local ingredients: white wine, prosciutto, and fontina cheese. When the weather grows cold, turn to this recipe for a quick, satisfying meal.

What to buy: Prosciutto and fontina can be found at most grocery stores. Though purists would call for fontina Val d’Aosta, a Dutch fontina will work fine, too.

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  • Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
  • In a wide, shallow dish, combine flour with salt and freshly ground black pepper to taste. Coat each breast by dredging it in the flour mixture then shaking off any excess.
  • Melt butter in a large frying pan over medium heat. When it foams, add chicken breasts and sauté until golden brown, about 4 minutes per side.
  • Add wine and deglaze the pan by scraping the bottom with a spatula to incorporate any browned bits into the sauce.
  • Reduce the heat to low and place 1 slice each of prosciutto and fontina over each chicken breast. Cook, spooning sauce over the chicken a few times to help melt the cheese, until the sauce is slightly thickened, about 3 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Top with freshly ground black pepper and serve.

    • Beverage pairing: Try a northern Italian white with this, something sharp and defined like the 2005 Pinot Grigio from the master of the Alto Adige, Alois Lageder. It has sharp green pear and herbal flavors that will highlight all the elements in this simple dish.

    ]]>     http://www.chow.com/assets/2007/05/chickenwithcheese_290.jpg Aida Mollenkamp 50 Main 127 4 (6- to 8-ounce) boneless, skinless chicken breasts

    ]]>     1/2 cup all-purpose flour

    ]]>     4 tablespoons unsalted butter (1/2 stick)

    ]]>     1/4 cup dry white wine

    ]]>     450 4 thin slices prosciutto (about 2 ounces total)

    ]]>     4 thin slices fontina cheese (2 to 3 ounces total)

    ]]>     752 euro 384 easy 745 ethnic 1046 cold weather 1021 comfort 1031 cozy 769 crowd pleaser 501 entertaining 751 elegant 695 quick 768 manly 772 brownie points 1042 third date 744 indulgent 770 satisfying 461 poultry 70 chicken 2395 aida mollenkamp