Skinnytaste’s Skillet Chicken Cordon Bleu

I belong to a private group on Facebook that is comprised of women who are there to encourage each other through health, fitness, and food. My sister-in-law posted this recipe from Skinnytaste. I had all the ingredients on hand, so I thought I’d give it a try. I was NOT disappointed! I was super simple to make and tastes delicious! You will not be disappointed. Thank you Skinnytaste!

 -Tammy

Health tips: kid friendly, diabetes friendly

Ingredients (6 servings)

  • 6 thin boneless, skinless chicken breasts, 4 oz each
  • kosher salt and pepper
  • 1/4 cup all purpose flour (you can use whole wheat flour if you’d like)
  • 1/2 teaspoon butter
  • 1 1/2 teaspoons olive oil
  • 3/4 cup reduced sodium chicken broth
  • 1 TBS fresh lemon juice
  • 2 tsp Dijon mustard
  • 6 thin slices low sodium deli ham
  • 6 slices light Swiss Cheese
  • splash of white wine (such as Pinot Grigio)
  • lemon, cut in half

Steps

  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 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 the olive oil and cook the chicken. Cook 2-4 minutes per side, until slightly golden, then transfer to a dish. Add a splash of wine to the skillet and let reduce for 1 minute.
  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 (I let mine reduce too much. If you do this, just add a bit more broth). Return the chicken to the skillet, top each piece with a slice of ham and a slice of Swiss, tent the skillet with a piece of foil and simmer medium-low for 3 to 4 minutes until the cheese melts. You can also skip the foil part and put the pan under the broiler to get the cheese a bit bubbly brown.
  5. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.
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