Ingredients
4chicken cutlets,(4 oz each), thin, skinless boneless
½tspkosher salt
¼cupall purpose flour,or all purpose gluten-free flour
½tspbutter
1½tspolive oil
⅔cupchicken broth,reduced sodium
1tbsplemon juice,fresh
½tbspdijon mustard
4deli ham slices,low sodium, thin
4light swiss cheese slices,(3 oz total), such as Alpine Lace
fresh parsley,chopped for garnish
Preparation
Season the 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.
In a small bowl, combine the chicken broth, lemon juice, Dijon mustard, and 1 teaspoon of the reserved flour, whisk until smooth.
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 for 2 minutes on each side, until slightly golden, then transfer to a dish.
Add remaining ½ teaspoon of olive oil and remaining chicken and cook for 2 minutes on each side. Set aside on a dish with the other pieces of chicken.
Reduce the heat to medium-low, then add the chicken broth mixture. Whisk scraping up any bits stuck to the pan, then simmer for 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.
Use a spatula and transfer the chicken to each dish, then spoon the remaining sauce over each piece. Enjoy!
