Skillet Chicken Cordon Bleu

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅔ cup or 160g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  ½ tbsp or 8g

• Butter

  Unsalted

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Sliced ham

  Regular (approximately 11% fat)

  3 oz or 85g

• Swiss cheese

  3 oz or 85g

Directions

1. 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.
2. In a small bowl combine the chicken broth, lemon juice, Dijon mustard, and 1 teaspoon of the reserved flour, whisk until smooth.
3. 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.
4. 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.
5. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.
6. Recipe inspired by: http://www.skinnytaste.com/2016/01/skillet-chicken-cordon-bleu.html#more