Poulet à la valdôtaine

Ingrédients

• 6 chicken cutlets (thinly sliced)
• 6 slices ham (almost of the same size than chicken )
• 2/3 cup Fontina cheese (shredded)
• 1/4 cup chicken stock
• 1/4 cup white wine
• all-purpose flour (as needed)
• 3 Tablespoons extravirgin olive oil
• 2 Tablespoons butter
• parsley (chopped, for serving)
• salt and pepper (to taste)

Préparation

1. 1

   Season the chicken with salt and pepper.

2. 2

   Dredge chicken cutlets in flour and shake off any excess.

3. 3

   Heat the olive oil in a frying pan over medium heat, add the butter and as soon as it melts, add the chicken in a single layer (read notes).

4. 4

   Pan-fry the chicken until is lightly golden on both sides —about 2 minutes per side.

5. 5

   Pour the wine and cook for 2-3 minutes or until all liquid is almost gone.

6. 6

   Add now the chicken stock and cook for another 2-3 minutes, shaking the pan from time to time to loosen any brown bits from the bottom.

7. 7

   Place one ham slice on each chicken cutlet, then top them with cheese.

8. 8

   Set the heat to medium-low and cover the pan. Cook for 2 more minutes or until you’ll see the cheese is nicely melted and bubbly.

9. 9

   Sprinkle with parsley and serve immediately drizzled with the delicious sauce.