Pollo alla Valdostana
Italy inspired pollo alla valdostana featuring chicken breast. A world classic for one.
Ingredients
- 1 chicken breast
- 30 ml dry white wine (see note 1)
- as required plain flour (1)
- salt to taste
- 2 - 3 tbspn olive oil
- black pepper to taste
- 6 - 8 gm unsalted butter
- 40 gm cheese - or to taste (see note 2)
- 6 - 8 gm (about 2 tspn) plain flour (2)
- 30 gm - or to taste prosciutto (Parma Ham)
- 120 ml chicken stock (see note 1)
Method
- 1
Place the chicken between 2 sheets of cling film and flatten to a uniform ¼ inch thickness with a rolling pin or similar.
- 2
Season the chicken and dust with flour on both sides.
- 3
Slice the cheese as required.
- 4
Heat the oil in a frying pan, over a high heat, and fry the chicken for on each side (total ) ensuring that the chicken is fully cooked, then set aside, keeping warm in the pan under a low grill.
- 5
Heat the chicken stock without boiling.
- 6
Using a second pan melt the butter over a low heat and add the flour (2), stirring until the roux takes on a pale straw colour.
- 7
Remove from the heat and add the hot stock, stirring.
- 8
Return to the heat and cook over a low heat, stirring, until the sauce thickens to your liking.
- 9
Season the sauce to taste.
- 10
Wrap the prosciutto around the chicken and top with a slice of cheese and place under a moderate grill to heat through and melt the cheese.
- 11
Serve topped with the sauce and some pasta or vegetables of choice.