Chicken Voldostano

Chicken Voldostano

Chicken Voldostano has to be one of my tastiest dishes. It is rich with the combined flavors of chicken, Fontina cheese and Prosciutto di Parma


Serves 6

  • 2 Tbs of extra virgin olive oil

  • 1 Tbs of butter

  • ½ cup of flour

  • 6 chicken breasts, boneless and skinless

  • 3 cloves of garlic, finely chopped

  • 1 bunch of long green onions, chopped

  • 10 baby portobello mushrooms, sliced

  • ¾ cup of white wine

  • ¾ cup of chicken broth

  • ½ cup of fresh flat leaf Italian parsley

  • 1 tsp of fresh ground black pepper

  • 6 slices of Prosciutto, sliced thin

  • 6 slices of Fontina cheese


  • In a large skillet heat the oil and butter

  • Flour the chicken breasts and brown on both sides. Around 5 minutes on each side

  • Remove the chicken from the pan and set aside.

  • Saute the garlic, onions and mushrooms in the same pan until mushrooms are tender.

  • Add the wine scraping the pieces at the bottom of the pan and reduce by half. Around 2 to 3 minutes.

  • Add the chicken stock, parsley and pepper and cook for 10 minutes until sauce is reduced by half.

  • Return the chicken to the skillet and top with the Prosciutto and Fontina cheese.

  • Cook the chicken for 10 minutes longer until the cheese melts on top.

  • You may place the chicken under the broiler for 2 minutes to brown the top.

  • Plate the chicken and top with the mushroom sauce.

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