Skillet Chicken Cordon Bleu
Ingredients
- 4 skinless chicken breast cutlets (sliced thin, 4 oz each)
- 1/2 teaspoon kosher salt
- 1/4 cup all purpose flour*
- 1/2 teaspoon butter
- 1 1/2 teaspoons olive oil
- 2/3 cup reduced sodium chicken broth
- 1 tbsp fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 4 thin slices low sodium deli ham (I use Boar’s Head (3 oz total))
- 4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
- chopped fresh parsley (for garnish)
- * All purpose gluten-free flour works well here.
Instructions
- 1
Season chicken with salt and pepper, to taste.
- 2
Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
- 3
In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
- 4
Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
- 5
Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
2 min - 6
Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
2 min - 7
Set aside on a dish with the other pieces of chicken.
- 8
Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
2 min - 9
Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
3 min - 10
To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.
Nutrition
Per serving (based on 4 servings)
