Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This dish from the Val d’Aosta region of northern Italy combines three local ingredients: white wine, prosciutto, and fontina cheese. The chicken is lightly pounded into an even thickness, dredged in flour, and sautéed in butter. White wine is stirred in to make a sauce, and the browned chicken breasts are covered with slices of prosciutto and cheese before serving.
What to buy: Prosciutto and fontina can be found at most grocery stores. Though purists would call for fontina Val d’Aosta, a Dutch fontina will work fine too.
Beverage pairing: Try a northern Italian white with this, something sharp and defined like the 2005 Pinot Grigio from the master of the Alto Adige, Alois Lageder. It has sharp green pear and herbal flavors that will highlight all the elements in this simple dish.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...