Skillet Chicken Cordon Bleu by skinnytaste.
-4 thin boneless, skinless cutlets, 4 oz each
-1/2tsp kosher salt
-1/4 cup all purpose flour*
-1 1/2tsp olive oil
-2/3 cup reduced sodium chicken broth
-1tbsp fresh lemon juice
-1/2tbsp 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
"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."
"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."