Skillet Chicken Cordon Bleu

Ingredients

• 4 skinless chicken breast cutlets (sliced thin, 4 oz each)
• 1/2 tsp kosher salt
• 1/4 cup all purpose flour*
• 1/2 tsp butter
• 1 1/2 tsp olive oil
• 2/3 cup reduced sodium chicken broth
• 1 tbsp fresh lemon juice
• 1/2 tbsp 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.
6. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
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.
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.
10. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.