Chicken Fontina

On a brisk Brooklyn night, the warm aroma of seared chicken, earthy mushrooms, and gooey, melted Fontina made the perfect antidote to the chilly weather. With no prosciutto to be found in my pantry, I improvised a rustic, bubbling skillet that warmed up the whole apartment.

Outside, the wind whipped through the brownstone-lined streets of Bay Ridge, but inside, my cozy kitchen was the epicenter of a comforting meal. I had just returned from a long walk by Caesar's Bay Bizarre near the Verrazano Bridge, my hands numb and my cheeks pink from the sharp winter air. The thought of a hearty, bubbling dinner was the only motivation I needed to get the stove going.

Scouring the fridge, I realized my original idea for Chicken Valdostana was missing one key ingredient, prosciutto. I had beautiful chicken breasts, a generous wedge of creamy Fontina cheese, and a punnet of cremini mushrooms sitting on the counter. I decided to improvise and lean fully into a rich, earthy, cheesy chicken skillet instead.

I pounded the chicken cutlets thin, dredged them lightly in seasoned flour, and seared them in a skillet until they were golden brown. After pulling the chicken aside, I tossed the sliced mushrooms into the residual brown butter and olive oil. They sizzled and caramelized, filling the kitchen with a savory, roasted scent.

To build the sauce, I deglazed the pan with a splash of dry white wine, scraping up the caramelized bits of chicken and mushroom, before letting a ladleful of chicken broth reduce. I nested the chicken cutlets back into the bubbling pan, drowned them in the mushroom-wine sauce, and heaped the warm mushrooms on top.

Then came the star of the show. Instead of using prosciutto to add saltiness, I let the Fontina do all the heavy lifting. I covered the cutlets in thick slices of the Fontina, turning the heat to low and putting a lid over the skillet. Within minutes, the cheese transformed into a bubbly, ooey-gooey, melted blanket.

I plated the chicken, spooning the excess mushroom jus over it, and sat down at my tiny dining table. The contrast of the freezing Brooklyn cold outside and the warm, creamy, deeply savory chicken inside made the meal feel like a total triumph. It was the ultimate comfort food—simple, completely improvised, and exactly what the chilly evening called for.

Why This Recipe Works:

This skillet dinner is a masterclass in building flavor through simple culinary techniques:

The Sear: 

Dredging the chicken cutlets in a light layer of flour does two things: it protects the delicate meat from drying out, and it creates the perfect, golden-brown crust that catches the sauce.

The Deglaze: 

Cooking the mushrooms in the leftover chicken and butter fat browns them beautifully. When you pour in the wine, all those caramelized, savory bits stuck to the bottom of the pan—the fond—are lifted, transforming into the base of a luxurious sauce.

The Cheese: 

Fontina is the ultimate melting cheese. It has a mild, buttery flavor with just enough richness to coat the chicken without masking the earthiness of the mushrooms.

Ingredients:

4 chicken cutlets (boneless, skinless, pounded to an even thickness)

1/3 cup all-purpose flour

Kosher salt 

Freshly ground black pepper

4 tbsp unsalted butter, divided

1 tbsp olive oil

8 oz cremini mushrooms, sliced

4 cloves garlic, minced

1/2 cup dry white wine

1/2 cup low-sodium chicken broth

Fontina cheese, thinly sliced

Fresh parsley, chopped for garnish

Directions:

In a shallow dish, combine the flour, salt, and pepper. Lightly dredge the chicken cutlets in the mixture, shaking off any excess.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 4-5 minutes per side. Remove the chicken to a plate and set aside.

In the same skillet, add the sliced mushrooms. Sauté for 5-7 minutes until they release their water and turn a deep golden brown. Stir in the minced garlic for 1 minute until fragrant.

Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the browned bits. Let the wine simmer and reduce by half (about 2-3 minutes). Pour in the chicken broth, and let it simmer for another 3 minutes.

Return the chicken to the skillet, spooning some of the mushroom sauce over the top. Layer the Fontina cheese evenly across each cutlet. Cover the skillet with a lid or pop it under your oven’s broiler for 2-3 minutes, just until the cheese is beautifully melted and bubbly.

Remove from heat, stir the remaining 2 tablespoons of butter into the sauce for a glossy finish. Garnish with fresh parsley and serve hot.

Professional Chef’s Tip:

Don't Crowd the Pan! 

If your skillet is too small, sear the chicken in batches. Crowding the pan causes the chicken to steam instead of getting that crispy, restaurant-quality crust.

Choose a Drinkable Wine! 

Rule of thumb—never cook with a wine you wouldn’t drink. Avoid "cooking wine" from the condiment aisle, as it is loaded with sodium and preservatives. A crisp, dry Pinot Grigio works perfectly here.

Keep the Chicken Thin! 

For perfectly cooked, juicy chicken, slice your breasts horizontally to make thin cutlets or pound them gently with a meat mallet.

Substitutions:

The Cheese: 

If you can't find Fontina, try a young, mild Gruyère, a buttery Havarti, or even a low-moisture, high-quality Mozzarella.

The Mushrooms: 

Cremini or baby Bella mushrooms offer a deep, earthy flavor, but standard white button mushrooms or a wild mix of chanterelles and shiitakes will work wonderfully.

The Wine: 

If you are avoiding alcohol, you can easily substitute the white wine for an extra 

cup of chicken broth combined with 1 tablespoon of freshly squeezed lemon juice to brighten the sauce.

If you make this dish, pair it with some Garlic Mashed Potatoes or a simple side of Roasted Asparagus to soak up every last drop of that incredible white wine sauce!

Recipe courtesy of chef Frank A. Saulle

Watch the full video on youtube:

https://youtu.be/5mAemi_nMLQ?si=Rv0N9kOedCC5f0cX