Thank you for this recipe!! I lived in Bologna, Italy for 5 years- 45 years ago. I have been trying out various chicken valdostana recipes to try to match the one I used to love there at my favorite trattoria, but none of them recreated it for me. Until this one-it's perfect!
This recipe is new to me, looks delicious..I really enjoy your approach, real cooking, no fancy gadgets..and your faithful stainless steel pan that actually looks as if its its used..a lot of tv cooks have equipment that looks untouched!
This recipe is FAB! I tried it today and is pure heaven. I've been looking for quite some time for a nice Valdostana recipe and finally found it. I made half fillets with mushrooms and half with tomatoes slices for the kids, both are TOP but the wine sauce makes a big difference and it's my favourite. I love it!! ❤Big thank you
Just made this today, and it came out beautiful! Tried some other of your recipes and every one of them came out delicious. Just wanted to give you some support and say that I really like your way of cooking and how you present everything. Do you also make some Italian desserts? Cheers from Croatia! :)
Made this dish tonight for the first time and it is a winner. The sauteed mushrooms separate this recipe from the others I've seen out there and makes a big difference providing a bit of earthiness that brings a great level of sophistication to the dish. Thank you!
I was so excited to see this video and I immediately realized why mine doesn’t come out good it always taste like somethings missing that something is BUTTER. Thanks for another awesome dish love these videos.
You are the most relaxed cook I’ve ever seen and I think that’s what cooking is about, having fun and making something that people can enjoy. I recently made your Sunday gravy (sauce) , the one with the pork chops and it was delicious. Do you think this chicken would go well with a side of Sunday gravy and pasta?
The food looks fantastic - and WOW how your video presentations have improved over the last years. I like like the way you duck down to be in the camera shot when you are commenting !! Wonderful !!
Omg this was delicious! I was making a lot of chicken lately so I decided to use a pork chop instead. I grilled it on the barbecue... Did the sauce in the pan after I removed the mushrooms put the pork chops back in layered it and then broiled it so it would brown on top... Delicioso!
I just made this tonight for dinner. It was so easy,and Delicious. Definitely going to make this on a regular basis. Didn't change anything,except cooked all in electric pan. Hubby loved it Thanks for a great recipe
My bestfriend is coming from Pennsylvania for the weekend this is dinner tomorrow lol, thanks for the recipe, but oh yea ... I'm not going crazy looking for oyster mushrooms for her, we're not that fancy lol. Enjoy your weekend with the family, and remember to honor and thank a Vet! 🇺🇸
Any mushrooms would be fine. I like slices of portobello mushrooms. I hope I don't come off as fancy lol. Happy Memorial day and I will absolutely honor the vets!
@@SipandFeast 1st, you do not come off as fancy, you are down to earth and genuine and I love your channel! Secondly, I made this recipe tonight for dinner, DUDE!!! It was friggen deeelicious, not even kidding, I wanted to sneak back into my own kitchen and lick that sauce off my own saucepan but I didn't want my bff to think I was a classless slob 😂 .... soooooo this recipe is a keeper and after texting a pic to my sister, I'm cooking it again for her this week coming up, thanks again! 😉
It really is not difficult, and it’s SO satisfying! My wife couldn’t believe there’s no cream in the sauce, but with the butter, wine & stock, not to mention the fond and pan drippings, you don’t need cream. Try this recipe for your family and I’ll bet they like it!
just subbed after watching your vids for like 2 hours hah. some great videos and great recipes. I know it's probably just to get it camera but I like how you lean on the side while cooking..makes it seem really chill and relaxed. cheers from the UK brother!
Thanks for subbing and liking the videos! I bend to get my face in the frame. I seem to have worked out a better angle on my more recent videos. It's always been tough for me to get that angle right lol.
I have so many channels that I follow I felt I could not possibly add one more, I could not have been more wrong! Today was not meant to be a marathon of your content, but catch up is bliss!
Jim, my best friend is allergic to mushrooms. I would like to make something like this for her but what do you think would be a good substitute for mushrooms? Artichoke hearts or fennel? Thank you for this recipe, my husband and I love most of them! 💛💛
Wow, nice dish! It’s one I hadn’t heard of before, and it’s just right for me, so thanks so much for this. I love your vids and I’m looking forward to seeing more this year!
Thanks! This is not a popular dish in America because it hails from northern Italy, while the majority of Italian-Americans are from southern Italy. There are a couple places near me that make it though. Some stuff the cheese and prosciutto into a veal chop, bread and fry it, then make a pan sauce. That way is a bit more work but probably even better! Really appreciate the support🙏
Wow, mouth watering!!! Those thin chicken slices reminded me of fish filets, and it made me want to try this recipe with some nice white fish filets or even bacala. Not your typical ingredient mix for fish, but I have a feeling it would be delicious!
I made this dish and I just watched the video 1X and knew exactly what to do , it was very good , but a little rich for me. I think it could of done without the wine sauce.....but all in all it was a cinch to whip up !!!
Ahhh… Fontina…. Not that well known outside of Italy in my experience, and slightly an ‘acquired taste’ compared with the famous ones (Parmesan, pecorino, mozzarella etc), but sooooo good when paired correctly, as in this recipe, for example. Super stuff, yet again!! Boy am I hungry now!!!
Thanks very much! I love fontina and sometimes add it to other dishes that aren't too typical. The other night we had baked ziti and I added some in along with the other cheeses.
my stainless pans are forever pans but wow what a learning curve. grilled cheese is a tough one but man once you learn how to drive the temps in that pan to prevent scorching its a super great way to cook. (i call it driving the temp because i treat my temp dial like a steering wheel, turning frequently as i am still getting used to cooking on stainless)
I tell ya folks. There are people on TH-cam you can tell aren’t genuine. Not Jim And his family. They seem like the nicest people and they are great cooks. And they just so happen to live in my county! We produce good cook! They’ll be at 3-4 million in no time.
This looks like such an easy and delicious recipe. I will make it gluten-free for myself. I love the background music but I don't see any credits for it.
Is there a link to this recipe for quick reference? First time viewer. So, I haven't found it if there is. The dish looks & sounds amazing! Can't wait to try it.
This looks amazing - I'm planning on making this but fontina cheese is hard to come by in the UK. Would provolone dolce be a good substitute as I have some in the fridge ready to go...?
Jim: love the show, great recipes, and your son is absolutely wonderful. Question: why is the camera so low in this video? Bending over to fit in the frame looks awkward. I haven't noticed it in other videos. Perhaps just this one.
Jim for A party I wanted to make baked vol. My plan was to later at two or three deep obviously with Richard though on each layer with fontina and sauce and onto the next was going to do that tonight before do you think that would work thanks. .
Looks stupendous as always! It has finally dawned on me who you look like. Alex O’Loughlin from Hawaii Five-0. Has anybody ever mentioned that before? Anyway, I’m going to try this dis next week.
Just wondering, can you actually make this dish complete on the stove top? Seems to me with that thin chicken and not much heat needed for the prosciutto and to melt the cheese , thought covering it for the final step. What do you think ?
Yes you 100% can do it on the stovetop. You could just cover it and the cheese will melt. Since I made more chicken than I could fit in one batch I used the oven.
Your channel deserves a lot more subs, every upload is great.
Thanks so much🙏
Right? Stupid good production value and under half a mil. Post some cats maybe. Or cook one.
Thank you for this recipe!! I lived in Bologna, Italy for 5 years- 45 years ago. I have been trying out various chicken valdostana recipes to try to match the one I used to love there at my favorite trattoria, but none of them recreated it for me. Until this one-it's perfect!
Thank you so much!
I use sherry instead of white wine. King Umberto style! Fantastic! My husbands favorite!
This recipe is new to me, looks delicious..I really enjoy your approach, real cooking, no fancy gadgets..and your faithful stainless steel pan that actually looks as if its its used..a lot of tv cooks have equipment that looks untouched!
This recipe is FAB! I tried it today and is pure heaven. I've been looking for quite some time for a nice Valdostana recipe and finally found it. I made half fillets with mushrooms and half with tomatoes slices for the kids, both are TOP but the wine sauce makes a big difference and it's my favourite. I love it!! ❤Big thank you
Just made this today, and it came out beautiful! Tried some other of your recipes and every one of them came out delicious. Just wanted to give you some support and say that I really like your way of cooking and how you present everything. Do you also make some Italian desserts? Cheers from Croatia! :)
Thanks very much! I do make a few desserts but haven't made any videos yet. I might try to get a couple done before Easter.
Made this dish tonight for the first time and it is a winner. The sauteed mushrooms separate this recipe from the others I've seen out there and makes a big difference providing a bit of earthiness that brings a great level of sophistication to the dish. Thank you!
Thanks! The mushrooms aren't traditional, but I think they make the dish better. Glad you agree!
Made this yesterday mind blown wife and daughter left speechless thanks again for another amazing dish .
Really glad you enjoyed it!
I was so excited to see this video and I immediately realized why mine doesn’t come out good it always taste like somethings missing that something is BUTTER. Thanks for another awesome dish love these videos.
Yeah it definitely has some butter in it. I think it adds a lot of richness to the sauce. Thanks for watching and liking my videos!
I can watch this dude all day! Great content! 👍
I made it last week it was so good my family wants it again this week
I made this last night for dinner. So good! Its definitely a keeper.
It looks delicious and it’s easy to make. 👏
You are the most relaxed cook I’ve ever seen and I think that’s what cooking is about, having fun and making something that people can enjoy. I recently made your Sunday gravy (sauce) , the one with the pork chops and it was delicious. Do you think this chicken would go well with a side of Sunday gravy and pasta?
Thanks very much! I think a side of pasta and Sunday sauce would go great with almost any dish!
The food looks fantastic - and WOW how your video presentations have improved over the last years. I like like the way you duck down to be in the camera shot when you are commenting !! Wonderful !!
Omg this was delicious! I was making a lot of chicken lately so I decided to use a pork chop instead. I grilled it on the barbecue... Did the sauce in the pan after I removed the mushrooms put the pork chops back in layered it and then broiled it so it would brown on top... Delicioso!
I just made this tonight for dinner. It was so easy,and Delicious. Definitely going to make this on a regular basis. Didn't change anything,except cooked all in electric pan. Hubby loved it Thanks for a great recipe
I've tried a couple of your recipes already Chef and I will try this one too . Looks yummy !
Thanks! Hope you enjoy it!
My bestfriend is coming from Pennsylvania for the weekend this is dinner tomorrow lol, thanks for the recipe, but oh yea ... I'm not going crazy looking for oyster mushrooms for her, we're not that fancy lol. Enjoy your weekend with the family, and remember to honor and thank a Vet! 🇺🇸
Any mushrooms would be fine. I like slices of portobello mushrooms. I hope I don't come off as fancy lol. Happy Memorial day and I will absolutely honor the vets!
@@SipandFeast 1st, you do not come off as fancy, you are down to earth and genuine and I love your channel! Secondly, I made this recipe tonight for dinner, DUDE!!! It was friggen deeelicious, not even kidding, I wanted to sneak back into my own kitchen and lick that sauce off my own saucepan but I didn't want my bff to think I was a classless slob 😂 .... soooooo this recipe is a keeper and after texting a pic to my sister, I'm cooking it again for her this week coming up, thanks again! 😉
U keep outdoing yourself. Fantastico!
I gotta try this love the prosciutto with the cheese perfect match. I get tired of marsal chicken this will be a nice change of pace. Thanks
Thank you! Yeah got to change it up every once in a while!
It really is not difficult, and it’s SO satisfying! My wife couldn’t believe there’s no cream in the sauce, but with the butter, wine & stock, not to mention the fond and pan drippings, you don’t need cream. Try this recipe for your family and I’ll bet they like it!
just subbed after watching your vids for like 2 hours hah. some great videos and great recipes. I know it's probably just to get it camera but I like how you lean on the side while cooking..makes it seem really chill and relaxed. cheers from the UK brother!
Thanks for subbing and liking the videos! I bend to get my face in the frame. I seem to have worked out a better angle on my more recent videos. It's always been tough for me to get that angle right lol.
Everything on this channel is gold. Thank you!
Thanks very much for the support!
I have so many channels that I follow I felt I could not possibly add one more, I could not have been more wrong! Today was not meant to be a marathon of your content, but catch up is bliss!
Yum, can't wait to try it.....I LOVE Fontina cheese....mm
Ok, been meaning to make this for a while and finally did tonight. It was a hit! 100% will do again! Great recipe 👍
Looks delicious 😋
Really love to cook
So enjoy your cooking. Ty for doing
another solid video by Jim.
Jim, my best friend is allergic to mushrooms. I would like to make something like this for her but what do you think would be a good substitute for mushrooms? Artichoke hearts or fennel? Thank you for this recipe, my husband and I love most of them! 💛💛
You could try with artichoke hearts or just make without the mushrooms. Thanks for watching!
I love your show .You present everything so well .thanks 5:08
One of my favorite dishes..a reminder I need to make it again
Love your channel!
Thanks so much!
Oh my goodness - making this to eat tomorrow night - wow!
Hope you enjoyed it!
Yummms ❤️ Grazie tanto from Ottawa Canada 🇨🇦.
Happy New year 🎉
Thank you! Happy New Year!
OMG. that looks so good.
Wow, nice dish! It’s one I hadn’t heard of before, and it’s just right for me, so thanks so much for this. I love your vids and I’m looking forward to seeing more this year!
Thanks! This is not a popular dish in America because it hails from northern Italy, while the majority of Italian-Americans are from southern Italy. There are a couple places near me that make it though. Some stuff the cheese and prosciutto into a veal chop, bread and fry it, then make a pan sauce. That way is a bit more work but probably even better! Really appreciate the support🙏
You can add more doritos as a crumble and layers and make a little valdistana tower😉
Mixing flour and butter together beautifully emulsifies a sauce, known as "Beure Manier" - Another great 30 min meal !
Wow!!!! Amazing!!
Wow, mouth watering!!! Those thin chicken slices reminded me of fish filets, and it made me want to try this recipe with some nice white fish filets or even bacala. Not your typical ingredient mix for fish, but I have a feeling it would be delicious!
I made this dish and I just watched the video 1X and knew exactly what to do , it was very good , but a little rich for me. I think it could of done without the wine sauce.....but all in all it was a cinch to whip up !!!
Ahhh… Fontina…. Not that well known outside of Italy in my experience, and slightly an ‘acquired taste’ compared with the famous ones (Parmesan, pecorino, mozzarella etc), but sooooo good when paired correctly, as in this recipe, for example. Super stuff, yet again!! Boy am I hungry now!!!
Thanks very much! I love fontina and sometimes add it to other dishes that aren't too typical. The other night we had baked ziti and I added some in along with the other cheeses.
my stainless pans are forever pans but wow what a learning curve. grilled cheese is a tough one but man once you learn how to drive the temps in that pan to prevent scorching its a super great way to cook. (i call it driving the temp because i treat my temp dial like a steering wheel, turning frequently as i am still getting used to cooking on stainless)
I haven’t heard of this one…..Sounds and looks great! What is an appropriate side for this?
This looks amazing!
Hey Jim, That Looks Amazing ! Thank You ! Great video by the way !
Thanks man! Glad you enjoyed it!
As of 11/24/2021 (almost 11 months), this video only had 324 'thumbs up'....That's terrible. It should have thousands more.
Thanks man!
Love the channel!
How do u feel about white pepper for chicken and black pepper for dark meats ?
Hey how you been? Merry Christmas Happy New Year! That looks really good! I've never had that before. Im gonna give it a try! Thanks! 👍👍
Hello Al! Happy New Year to you! Let me know how this one turns out for you when you make it.
I tell ya folks. There are people on TH-cam you can tell aren’t genuine. Not Jim
And his family. They seem like the nicest people and they are great cooks. And they just so happen to live in my county! We produce good cook! They’ll be at 3-4 million in no time.
love your recipes!
Thanks very much!
This looks like such an easy and delicious recipe. I will make it gluten-free for myself. I love the background music but I don't see any credits for it.
another winner!
Thank you!
great channel. you and jean piere the best
Thanks for including me with the likes of him.
Great recipe, family loved it. Didn’t let sauce cool and it pre melted cheese. Next time I’ll put sauce then top with cheese.
Glad everyone enjoyed it!
That looks DELICIOUS !
Is there a link to this recipe for quick reference? First time viewer. So, I haven't found it if there is. The dish looks & sounds amazing! Can't wait to try it.
Welcome to the channel! Yes, the print recipe is linked in the video description.
@@SipandFeast Thank you!
Amazing . Thx mate!
Thanks very much!
This looks amazing - I'm planning on making this but fontina cheese is hard to come by in the UK. Would provolone dolce be a good substitute as I have some in the fridge ready to go...?
Absolutely. All of my recipes I encourage you to use what's available. I hope you enjoy it.
Excellent videos and you and Ray Romano sound exactly alike.
Jim: love the show, great recipes, and your son is absolutely wonderful. Question: why is the camera so low in this video? Bending over to fit in the frame looks awkward. I haven't noticed it in other videos. Perhaps just this one.
Thanks so much. This is one of my much older videos - I don't do the bending angle anymore now that I've figured things out!
Jim for A party I wanted to make baked vol. My plan was to later at two or three deep obviously with Richard though on each layer with fontina and sauce and onto the next was going to do that tonight before do you think that would work thanks. .
I have been enjoying your videos. Can you share with me what induction gas stove you are using?
It'a a butane burner. It is linked in my shop in the description above.
Valdostana is such an interesting word. It almost sounds like an Eastern european neutral grain spirit
OMG!!! Yummeeee!!!!
Made this tonight. The wife is still going on about it. Thanks man!!!
So glad you both enjoyed it. This is one of our favorites too. Also chicken saltimbocca...
i just bought my first stainless pans and they do get hot and get use to heat settings but they are great!
Looks stupendous as always! It has finally dawned on me who you look like. Alex O’Loughlin from Hawaii Five-0. Has anybody ever mentioned that before? Anyway, I’m going to try this dis next week.
Thanks very much! I just google him. Normally I get a few other names, but this is the first time I heard his😀
Just wondering, can you actually make this dish complete on the stove top?
Seems to me with that thin chicken and not much heat needed for the prosciutto and to melt the cheese , thought covering it for the final step. What do you think ?
Yes you 100% can do it on the stovetop. You could just cover it and the cheese will melt. Since I made more chicken than I could fit in one batch I used the oven.
@@SipandFeast Thanx so much, love you cooking! I am making it in 30 minutes. By the way, what is your regular occupation, maybe a Chef somewhere ?
Delicious!!!! Chow it!!!
your the goat. Any Chance for a Steak recipe
I do have a reverse seared ribeye video and recipe from a while back.
I may have missed it but what could you serve this with? Pasta?
I want grandma stories!
Delicious what do u top it with basil
"We gotta do some mushrooms" 🤣
Can I make this recepie 2 hour before visitors arrive?
Let’s get him to 1M. Share share share please
Thank you!
Can you adopt me lol Made this tonight and it was very good I messed up the sauce a bit but it didn't matter
Lol. Glad you enjoyed it!
Yuuuummm!
Why is prosciutto so hard to come by in southeast asia but I can easily find fancy cheese like fontina in the supermarket
I have family members who are allergic to mushrooms. Is there a substitute or do I just ignore the mushrooms?
You can just skip the mushrooms here.
Can pecorino Romano be used instead of fontina? I need to use it before it gets moldy.
Not really a substitute. You could sub another melty cheese like mozzarella though.
@@SipandFeast thanks. Making your sausage and peppers today and this chicken tomorrow. Thanks for your videos and website. I’m hooked!
Wonderful Thank you so much 😊 my dear 🥺🥺🥺🥺 jocina kujna 😊😊😊
Thanks very much!
Gonna do Chicken Duckostana and sub duck prosciutto
Pre taster days
Ya know sauerkraut on the side would be great with this dish.
Good Lord.
What is the title of the music in the background.
Looks awesome!! What is your name? Just subbed!
Hey my name is Jim. Thanks for liking the video and for the sub!
@@SipandFeast Best melting cheese in the world!
Even if I slice chicken breasts lengthwise, they are usually too fat. How can I pound them out if I don’t have a meat cleaver?
I am flabbergasted that your cholesterol isn't like 300 !
👍👍
💙
Love your cooking. That is sexy food!
Don't like background music/sound
why are you bending down to talk to us? Could you not raise your camera?