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.