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


  1. In a large skillet heat the oil and butter

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

  3. Remove the chicken from the pan and set aside.

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

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

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

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

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

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

  10. Plate the chicken and top with the mushroom sauce.

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