Pollo alla Valdostana - Chef Pasquale

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while maintaining a similar flavor.

fontina cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella lowers calories while still melting well.

Season the flour with black pepper and salt and mix it together.

Heat olive oil in a skillet and add one piece of garlic to brown it, then remove the garlic once browned.

Melt butter in the skillet and keep it on low heat.

Dredge the chicken in the seasoned flour.

Once the oil is hot, add the chicken to the skillet.

Cook the chicken until it has a nice color on one side, then turn it to cook the other side.

Remove the chicken from the skillet and take out excess oil.

Add white wine to the skillet and let it cook with the chicken.

Add butter to the skillet with the chicken and pour in some chicken soup.

Season with salt to taste and let the gravy thicken.

Place prosciutto on top of the chicken and then add fontina cheese on top of that.

Cook for an additional 7-8 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens