Skillet Chicken Cordon Bleu
I'm a big fan of this simple and speedy Skillet Chicken Cordon Bleu recipe, which is prepared entirely in one pan. Forget about the hassle of breading, rolling, or frying; everything comes together beautifully with the ingredients layered directly in the skillet.
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Ingredients
- 4 skinless chicken breast cutlets
- 1 1/2 teaspoons olive oil
- 2/3 cup reduced sodium chicken broth
- 1 tbsp fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 4 thin slices low sodium deli ham
- 4 slices light Swiss Cheese such as Alpine Lace
- chopped fresh parsley
- * All purpose gluten-free flour works well here.
- 1/4 cup all purpose flour*
- 1/2 teaspoon butter
- 1/2 teaspoon kosher salt
Equipment Needed
- Large Skillet
Instructions
- 1
Season the chicken fillets with salt and pepper according to your preference.
- 2
In a shallow dish, pour in the flour. Coat the chicken lightly with flour on both sides, ensuring to shake off any excess while keeping some flour aside.
- 3
In a small mixing bowl, combine the chicken broth, lemon juice, Dijon mustard, and 1 teaspoon of the flour you set aside. Whisk until the mixture is well blended and smooth.
- 4
Preheat a large nonstick skillet over medium-high heat. Add the butter along with 1 teaspoon of olive oil, then place half of the chicken in the skillet.
- 5
Cook for 2 minutes on each side until the chicken is lightly browned, then remove it to a plate.
- 6
Add the remaining 1/2 teaspoon of olive oil to the skillet, followed by the rest of the chicken. Cook for another 2 minutes on each side.
- 7
Once cooked, transfer the second batch of chicken to the plate with the first set.
- 8
Lower the heat to medium-low and pour in the chicken broth mixture. Whisk while scraping up any browned bits from the bottom of the pan, then let it simmer for about 2 minutes to thicken slightly.
- 9
Place the chicken back into the skillet, topping each piece with a slice of ham and a slice of Swiss cheese. Cover the skillet and allow it to simmer on medium-low for 3 to 4 minutes until the cheese is melted and bubbly.
- 10
When ready to serve, use a spatula to carefully transfer the chicken to individual plates, and drizzle the remaining sauce over each piece.