Recipe courtesy of Maggie Smith
Chicken Valdostana for Two
Getting reviews...
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 720
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 67 g
- Cholesterol
- 255 mg
- Sodium
- 1052 mg
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 720
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 67 g
- Cholesterol
- 255 mg
- Sodium
- 1052 mg
Ingredients
Directions
- Coat chicken breast in flour, then saute chicken in butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream until the 2 blend together. Serve over rice pilaf or your favorite pasta.
