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Skillet Chicken Cordon Bleu

Ingredients

  • 4 thin boneless, skinless cutlets, 4 oz each
  • 1/2 teaspoon kosher salt
  • 1/4 cup all purpose ?our*
  • 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 ?our works well here.

Directions

1. Season chicken with salt and pepper, to taste.
2. Place the ?our in a shallow dish. Lightly dredge the chicken with ?our on both sides, shaking off the excess reserving the ?our.
3. In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved ?our, whisk until smooth.
4. 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.
5. Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
6. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
7. Set aside on a dish with the other pieces of chicken.
8. 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.
9. 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.
10. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

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Skillet Chicken Cordon Bleu

Ingredients

  • 4 thin boneless, skinless cutlets, 4 oz each
  • 1/2 teaspoon kosher salt
  • 1/4 cup all purpose ?our*
  • 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 ?our works well here.

Directions

1. Season chicken with salt and pepper, to taste.
2. Place the ?our in a shallow dish. Lightly dredge the chicken with ?our on both sides, shaking off the excess reserving the ?our.
3. In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved ?our, whisk until smooth.
4. 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.
5. Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
6. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
7. Set aside on a dish with the other pieces of chicken.
8. 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.
9. 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.
10. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.