Skillet Chicken Cordon Bleu
I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this – lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
4
thin boneless, skinless cutlets, 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
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.