4 Servings 15 min Cook
16 Oz Chicken Breast
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Cup Wheat Flour
2/3 Cup Chicken Broth
1 Tbsp Lemon Juice
1/2 Tbsp Dijon Mustard
1/2 Tsp Butter
1 1/2 Tsp Olive Oil
3 Oz Sliced Ham
3 Oz Swiss Cheese
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 and 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 2-4 minutes on each side (depending on thickness), until slightly golden and cooked through, then transfer to a dish.
Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2-4 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.
Recipe inspired by: http://www.
skinnytaste.
com/2016/01/skillet-chicken-cordon-bleu.
html#more
