Skillet Chicken Cordon Bleu
(courtesy of Skinnytaste.com)
Yields: 6 servings
- 3 boneless, skinless breasts, cut in half horizontally to make thinner
- 1 teaspoon kosher salt
- 1/2 cup all purpose flour or gluten free flour
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 1/2 cup reduced sodium chicken broth
- 2 tsp. minced garlic
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 6-8 thin slices low sodium deli ham, I use Boar’s Head
- 6 slices light Swiss Cheese such as Alpine Lace (3 oz total)
- chopped fresh parsley, for garnish
- Cut Chicken Breasts horizontally to make 6 thin cutlets. Season chicken with salt and pepper, to taste.
- Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
- In a small bowl combine the chicken broth, garlic, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
- Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1/2 tablespoon of the olive oil and half of the chicken.
- Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
- Add remaining 1/2 tablespoon olive oil and remaining chicken and cook 2 minutes on each side.
- Set aside on a dish with the other pieces of chicken.
- 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.
- 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.
- To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.