Chicken Valdostana

By á-2908

Ingredients

• 2 b/s chicken breast halves
• 2 thin slices prosicutto
• flour, seasoned with salt and pepper
• 1/2 Tbsp. butter
• 1/2 Tbsp. extra virgin olive oil
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 2 thin slices fontina cheese
• 1/4 cup diced tomatoes, seasoned lightly with salt and pepper
• 2 tsp. grated romano

Preparation

Step 1

Preheat oven to 375.

Fit a piece of prosciutto over each chicken breast, so the slice of prosciutto is as close as possible to the size of the chicken breast. Using the back of a knife or the flat side of a mallet, pound the chicken lightly, just to get the prosciutto to adhere.

Dredge the chicken pieces in the seasoned flour.

Heat a skillet over moderate heat and add the butter and olive oil. When the butter is foaming, add the chicken, prosciutto side down.

Cook chicken for about 2 minutes before flipping and browning on other side for an additional 2-3 minutes. Remove chicken.

To the pan, add the chicken stock and wine. Cook over medium high heat until reduced by half.

Place the chicken back in the skillet and top each breast with 1 slice of fontina, 2 Tbsp. of diced tomatoes and 1 tsp. grated cheese.

Put the skillet in the oven and cook until chicken is done, about 15 minutes.


Pecorino Orzo
8 oz. orzo
2 Tbsp butter
1 clove garlic, minced
2.5 cups chicken broth
1/4 cup pecorino or parmesan cheese

Heat butter until melted. Add garlic and saute until fragrant.

Stir in orzo and coat in the butter, toasting slightly, for a couple of minutes.

Stir in chicken broth. Bring to a boil, then cover and simmer until done, about 10 minutes, stirring occasionally.

Off the heat, stir in the cheese.