Chicken Valdostina Recipe

Name: Chicken Valdostina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces Chicken Breast; Flour, Enough To Dredge Chicken Breasts And Make The Gravy; Salt To Taste; Pepper To Taste; 2 sticks Butter; 1/2 pounds Sliced Mushrooms; 8 ounces, weight Shredded Mozzarella; 1 cup White Cooking Wine; 1 cup Low Sodium Chicken Broth; 2 Tablespoons Brandy

Servings: persons

6 pieces Chicken Breast
Flour, Enough To Dredge Chicken Breasts And Make The Gravy
Salt To Taste
Pepper To Taste
2 sticks Butter
1/2 pounds Sliced Mushrooms
8 ounces, weight Shredded Mozzarella
1 cup White Cooking Wine
1 cup Low Sodium Chicken Broth
2 Tablespoons Brandy

1
1.
2
Dredge chicken in flour and cook slowly in hot butter.
3
Remove to a pyrex pan or other casserole pan and season with salt and pepper, leaving the juices in the skillet.
4
2.
5
Layer the mushrooms and mozzarella on top of the chicken.
6
Set aside.
7
Turn on the oven broiler.
8
3.
9
Into the browned juices in the skillet, add additional flour to absorb the remaining butter.
10
When browned, stir in wine and chicken broth.
11
Simmer for 10 minutes, or until liquid is reduced and slightly thickened.
12
4.
13
Place the chicken under the broiler.
14
Add brandy to the gravy.
15
Add a fresh pat of butter.
16
Once cheese is melted, pour gravy into the casserole dish and serve.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 pieces Chicken Breast, Flour, Enough To Dredge Chicken Breasts And Make The Gravy, Salt To Taste, Pepper To Taste, and more.

Yes, Chicken Valdostina falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Valdostina

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