Chicken Cordon Bleu

SKILLET CHICKEN CORDON BLEU

Thin boneless chicken cutlets, lightly pan fried then topped with ham and swiss in a light lemon dijon sauce. An easy weeknight chicken dish your family will LOVE!

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.

image: http://www.skinnytaste.com/wp-content/uploads/2016/01/SkilletCordonBleu-3-550x825.jpg

Skillet Chicken Cordon Bleu
Skinnytaste.com
Servings: 4 • Size: 1 piece chicken • Points +: 6 • Smart Points: 5
Calories: 258 • Fat: 10 g • Saturated Fat: 3 g • Protein: 37 g • Carb: 6 g • Fiber: 0 g
Sugar: 1 g  • Sodium: 578 mg • Cholesterol: 109 mg

Ingredients:

• 4 thin boneless, skinless cutlets, 4 oz each
• 1/2 teaspoon kosher salt
• 1/4 cup all purpose flour*
• 1/2 teaspoon butter
• 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, 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

* All purpose gluten-free flour works well here.

Directions:

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.

image: http://www.skinnytaste.com/wp-content/uploads/2016/01/SkilletCordonBleu-7-550x367.jpg

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.