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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