Poulet à la valdôtaine

Ingrédients

• 4 chicken breasts (boneless skinless )
• salt and pepper (to taste)
• 1/2 cup all-purpose flour (plus 1 tablespoon for thickening)
• 4 tablespoons unsalted butter (divided)
• 2 tablespoons olive oil
• 8 ounces mushrooms (such as cremini or white, sliced)
• 4 slices prosciutto
• 1 cup Fontina cheese (shredded)
• 1 cup white wine
• 1 cup chicken broth (low sodium or no sodium added)
• 1 teaspoon fresh thyme leaves (optional)
• fresh parsley (chopped (for garnish))

Préparation

1. 1

   Season Chicken:: Season the chicken breasts with salt and pepper on both sides. Lightly dredge each chicken breast in all-purpose flour, shaking off any excess.

2. 2

   Saute the chicken:: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Sauté Mushrooms:: In the same skillet, add the sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are browned and tender. Remove the mushrooms from the skillet and set aside with the chicken.

4. 4

   Make Roux:: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle 1 tablespoon of flour over the melted butter and whisk continuously for about 1-2 minutes, until the flour is lightly browned and forms a roux. Gradually whisk in 1 cup of white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.

5. 5

   Add Broth:: Stir in 1 cup of chicken broth and bring to a simmer. Let the sauce cook for about 5 minutes, or until it thickens to your desired consistency. If using, stir in fresh thyme leaves. Stir in the fresh thyme leaves.

6. 6

   Return Chicken and Mushrooms to Skillet:: Return the cooked chicken breasts to the skillet, spooning some of the thickened sauce over them. Top the chicken breasts with cooked mushrooms and place a slice of prosciutto on each, followed by about ¼ cup of shredded Fontina cheese.

7. 7

   Finish in the Oven:: Preheat your oven's broiler. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

8. 8

   Garnish and Serve:: Serve the Chicken Valdostana hot, drizzled with the white wine sauce and garnished with chopped fresh parsley.