Ultimate Creamy Chicken alla Valdostana | Easy Italian Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fontina cheese

🥗Healthier: mozzarella

💰Cheaper: provolone

Mozzarella is more accessible and less expensive than Fontina.

Start shredding the Fontina cheese after removing its casing to help it melt easily.

Lightly flour the chicken breast fillets to thicken the sauce and seal in the juices.

Heat a mixture of olive oil and butter in a pan; the olive oil prevents the butter from burning.

Add the chicken to the pan, ensuring to nestle the pieces in as they will shrink during cooking.

Cook the chicken for about 2 minutes on each side until it gets a nice color.

Season the chicken with salt and pepper after flipping it.

Deglaze the pan with white wine, turning down the heat to let some of the wine cook out.

Add chicken broth to the pan after the wine has cooked down.

Top the chicken with shredded Fontina cheese and fresh chopped parsley, then cover the pan.

Cook on low until the cheese is melted, which takes about 3-4 minutes.

Once the cheese is melted, remove from heat and let the sauce thicken before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens