Enjoy some of the winter photos from Valle D'Aosta... Glad to be in Southern GA right now, even with this chilly 23 degree weather!
Here's a Chicken Valdostina recipe for you to try out.... Mangia! (Eat!)
Buon appetito (good appetite)
Chicken Valdostana
from http://www.miomyitaly.com
Ingredients
2 tablespoons of all purpose flour
6 boneless chicken breasts, pounded to a 1/4 inch thickness
1/4 cup of unsalted butter or margarine
10 mushrooms, thinly sliced
3/4 cup of a dry white wine
3/4 cup of veal stock (OR chicken stock OR turkey stock)
2 to 3 tablespoons of fresh chopped parsley
freshly ground white pepper to taste
6 thin slices of prosciutto ham
6 thin slices of fontina cheese
Cooking Instructions
1) Lightly flour the chicken breasts, shaking off excess flour.
2) In a large skillet over a low heat, melt the butter
or margarine.
Add
chicken and saute until lightly browned, about 2 minutes
each side should do it. Remove and set aside.
3) Increase heat to a medium low. Add the mushrooms and
saute until
juices are rendered, about 4 minutes. Add the white
wine and simmer
until reduced by 1/4, about 3 to 4 minutes.
4) Increase the heat to medium high. Add stock, parsley
and
pepper and simmer until sauce reduced to 1 cup, about 10
minutes. Reduce heat to low.
5) Top each chicken breast with a slice of prosciutto
and a
slice of fontina cheese. Return chicken to skillet and cook
just until the cheese melts. Transfer the chicken to
individual
plates and top each with some of the mushroom sauce
before
serving.
The food was outstanding... The Fontina cheese is to 
