Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even ½ inch thickness for tender cooking. Season both sides generously with salt and pepper and let them rest while preparing the dish.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until the butter is melted and bubbling. Carefully add the chicken breasts, cooking for about 3 minutes on each side until golden brown and cooked through with an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

Place a slice of prosciutto on top of each chicken breast, ensuring even coverage. Then, sprinkle or place slices of fontina cheese over the prosciutto, allowing the cheese to begin melting from the heat retained in the chicken.

In the same skillet, pour in ½ cup of white wine, scraping the bottom to deglaze. Let the wine simmer and reduce for about 3 minutes until thickened slightly, then stir in ½ cup of chicken broth and allow to simmer for an additional 2 minutes.

Return the layered chicken breasts to the skillet, ensuring they are nestled in the sauce. Cover with a lid and reduce heat to low, cooking for about 5 more minutes. Alternatively, transfer the skillet to a preheated oven at 375°F for about 5 minutes.

Once the cheese is beautifully melted and bubbly, remove from heat. Plate your Chicken Valdostana, drizzling the white wine sauce on top. Serve with buttery pasta or a fresh salad.