My family loves chicken cordon bleu, but I just don’t make it very often. It is a bit time consuming to make and I usually just don’t have the time to make it.
This skillet version of Chicken Cordon Bleu is easier to put together and cooks up quicker. Chicken breast is breaded and cooked in a skillet. Then it is topped with deli ham and Swiss cheese. My family still prefers my regular cordon bleu recipe, but still loved this faster version.
- 4 thin boneless, skinless breasts
- 1/2 tsp kosher salt
- 1/4 cup plus 1 tsp flour, divded
- 1/2 tsp butter
- 1 1/2 tsp olive oil
- 2/3 cup chicken broth
- 1 Tbsp lemon juice
- 1/2 tsp Dijon mustard
- 4 thin slices deli ham
- 4 slices Swiss Cheese
- Season chicken with salt and pepper and lightly dredge in the flour on both sides, shaking off the excess reserving the flour.
- In a bowl, mix chicken broth, lemon juice, Dijon mustard and 1 teaspoon flour, whisk until smooth and set aside.
- In a large nonstick skillet, melt butter with the olive oil. Add in the chicken and cook 2 minutes on each side, until slightly golden. Remove from pan and set aside.
- Add the chicken broth mixture to the skillet and cook for a couple of minutes to reduce slightly.
- Return the chicken to the skillet and top each piece with a slice of ham and a slice of swiss. Cover and simmer medium-low for 3 to 4 minutes until the cheese melts.
- Serve toped with some of the sauce from the pan. Serves 4.
Recipe adapted from Skinny Taste.