Description
This EASY Chicken Cordon Bleu recipe is layered with thin sliced chicken breast, ham and Swiss in a light sauce made all in one skillet. No rolling!
Equipment
Large Skillet
Ingredients
4skinless chicken breast cutlets, sliced thin, 4 oz each
1/2teaspoonkosher salt
1/4cupall purpose flour*
1/2teaspoonbutter
1 1/2teaspoonsolive oil
2/3cupreduced sodium chicken broth
1tbspfresh lemon juice
1/2tablespoonDijon mustard
4thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
4sliceslight Swiss Cheese such as Alpine Lace, 3 oz total
chopped fresh parsley, for garnish
All purpose gluten-free flour works well here.
Instructions
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, 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 teaspoon 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 teaspoon 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.
Last Step:
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