Chicken Valdostana

Prosciutto, sage, and melted Fontina cheese turn chicken breasts into an irresistible Italian classic.

Active Time: Total Time: Servings:

30 mins 1 hr 35 mins 4

Why it Passed the Test

• Quick-cooking chicken breasts get a burst of flavor from prosciutto, sage, and melty Fontina cheese.

• A rich and creamy mushroom pan sauce ties the dish together with its earthy notes and buttery finish.

• Roasted delicata squash provides a slightly sweet contrast to the salty, prosciutto-covered chicken.

Chicken breasts are draped in salty prosciutto, fragrant sage leaves, and melty Fontina cheese in this classic Italian dish from F&W 2008 Best New Chef Ethan Stowell. The chicken is first browned in a skillet before it’s finished in the oven until tender and juicy. Served alongside tender, lightly caramelized delicata squash slices, the chicken is topped with a quick mushroom pan sauce to tie it all together.

“I love chicken valdostana because it’s just good, honest food — crispy chicken, melty cheese, a little prosciutto, and a great sauce,” says Stowell. “And the best part is my kids love it too, so it’s one of those dishes we all get excited about.”

Tips for making a mushroom pan sauce

Avoid overcrowding the pan with mushrooms, which will cause them to steam rather than brown. Also, don’t stir too often — the mushrooms need direct contact with the skillet in order to pick up a deep golden color. Deglaze with wine to loosen the browned bits from the bottom of the pan and incorporate them into the sauce. Let the chicken broth reduce by half to give the sauce a concentrated flavor and body. Finally, finish with cold butter, allowing it to emulsify into the sauce and give it a silky consistency.

Notes from the Food & Wine Test Kitchen

• Delicata squash can be substituted with acorn squash, if desired.

• Place the Fontina block in the freezer for about 30 minutes before slicing to make it firmer and easier to cut into thin, even pieces.

• If you don’t want to slice your own cheese, you can swap provolone in for the Fontina; get it pre-sliced at the deli counter.

Suggested pairing

Try this cheesy chicken dinner paired with a savory Valle d’Aosta red, such as Grosjean Torrette.

This recipe was developed by Ethan Stowell; the text was written by Paige Grandjean.

Make ahead

Squash can be sliced and stored in a large ziplock bag in the refrigerator for up to one day.

Ingredients

• 1 1/2 pounds delicata squash (2 to 3 squash), halved lengthwise, seeded, and cut into 1/2-inch-thick half-moons

• 5 tablespoons olive oil, divided

• 2 1/2 teaspoons kosher salt, divided, plus more to taste

• 1 1/2 teaspoons black pepper, divided, plus more to taste

• 4 (10-ounce) boneless, skinless chicken breasts

• 1/2 cup plus 2 teaspoons all-purpose flour, divided

• 3 tablespoons cold unsalted butter, cubed and divided

• 8 thin prosciutto di Parma or prosciutto cotto slices (about 3 ounces)

• 12 fresh sage leaves, plus more thinly sliced for garnish

• 4 ounces Fontina cheese, thinly sliced

• 8 ounces cremini mushrooms, thinly sliced

• 1/3 cup dry white wine

• 1/2 cup chicken broth

• Flaky sea salt, to taste

Directions

1. Preheat oven to 400°F with rack in lower third position. Line a large baking sheet with aluminum foil; place in oven for 10 minutes. Remove baking sheet from oven; toss together squash, 2 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper on preheated baking sheet. Spread squash in a single layer. Bake until browned on bottom sides, about 20 minutes. Remove from oven; flip squash, and push to 1 side of baking sheet.

2. Meanwhile, sprinkle chicken evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place 1/2 cup flour in a shallow bowl; dredge chicken in flour until evenly coated, shaking off excess.

3. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium. Cook chicken until browned on both sides but not fully cooked through, 8 to 12 minutes. Transfer chicken to empty side of baking sheet with squash. Set skillet aside. (Do not clean skillet.) Arrange 2 prosciutto slices over each chicken breast; top evenly with sage leaves, and arrange Fontina slices over top.

4. Transfer baking sheet with chicken and squash to oven. Bake until an instant-read thermometer inserted into thickest portion of chicken registers 160°F and squash is tender, 18 to 20 minutes. Remove from oven, and let rest for 5 minutes. (Chicken temperature will increase to 165°F.)

5. Meanwhile, heat remaining 1 tablespoon oil in reserved skillet over medium. Add mushrooms, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes. Add remaining 2 teaspoons flour; cook, stirring constantly, until flour is lightly browned, about 1 minute. Stir in wine; cook, scraping up browned bits from bottom of skillet, until liquid is reduced by half, about 1 minute. Add chicken broth; cook, stirring occasionally, until liquid is reduced by half, 3 to 4 minutes. Remove from heat; whisk in remaining 2 tablespoons butter until melted and emulsified. Season to taste with additional salt and pepper.

6. Divide chicken and squash evenly among plates; spoon mushroom sauce over chicken. Sprinkle squash with flaky sea salt to taste; garnish with sliced sage.