Monday, January 18, 2016

Skillet Chicken Cordon Bleu

4 Chicken Cutlets or 2 Butterflied Chicken breasts
1/2 tsp kosher salt
1/4 c. all purpose flour
1/2 teaspoon butter
1 1/2 teaspoons olive oil
1 tbsp lemon juice
2/3 c. reduced sodium chicken broth
1/2 tbsp dijon mustard
4+ thin slices deli ham
4 slices swiss cheese
chopped fresh parsley

Season chicken with salt and pepper to taste.  Place flour in shallow dish.  Lightly dredge the chicken with flour on both sides, shake off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, dijon mustard and 1 tsp flour.  Whisk until smooth. (I doubled the sauce)

Heat large skillet over medium-high heat.  Melt butter and add 1 tsp olive oil and half of the chicken. (I did everything together). Cook 2 minutes on each side until golden then transfer to dish.  Add remaining 1/2 tsp olive oil and remaining chicken.  Cook 2 minutes on each side, set aside on dish.

Reduce heat to medium-low, add chicken broth mix.  Whisk scraping up any bits stuck on pan.  Simmer for 2 minutes to reduce slightly.  Return chicken to pan, top each with a slice of ham and swiss cheese.  Cover skillet and simmer for 3-4 minutes until cheese is melted.

Serve chicken with sauce spooned over top.

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