Easiest Chicken Cordon Bleu

Get ready to hit the easy button on a dish that has powerful flavor, and is really quick, easy, and delicious. Chicken Cordon Bleu is probably not in your frequent dinner rotation, so it’s a refreshing change from the usual Mexican, Italian, Mexican, steak night, Mexican, chili, Mexican rotation. I know it was for my kiddos! The last time I made a chicken cordon bleu, it involved some rolling and some toothpicks or some annoying steps, but this one is totally easy. If you have thick breasts, lucky you, but cut them in half so you can share with people like me. I mean, cut your CHICKEN breasts in half, people! The thin breasts make for quick cooking, and the sauce makes them extra juicy and delicious. I adapted this recipe from Skinnytaste- Gina’s such a PRO at making difficult dishes easy, but the pickle is my twist! We all love pickles, so it was a delight to add them to this dish. Easily omit if you’re not a fan, sister! Do YOU! Let me know if you make this dish. I want to hear what you think! Sautéed asparagus was a perfect pairing, but it would go well with any greens or starches you choose. Enjoy!

INGREDIENTS

• 4 thin boneless, skinless chicken breasts

• 1/2 teaspoon kosher salt

• 1/4 cup all purpose flour, GF works

• 1 teaspoon butter

• 2 teaspoons olive oil

• 2/3 cup reduced sodium chicken broth

• 1 tbsp fresh lemon juice

• ½-1 tablespoon Dijon mustard

• 4 slices deli ham (I like Boar’s Head)

• 4 slices Swiss or Mozzarella Cheese

• 4 slices sandwich slices dill pickles

INSTRUCTIONS

1.              Season chicken with salt and pepper, to taste.

2.              Place the flour in a shallow dish. Dredge the chicken with flour on both sides.

3.              In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of flour, whisk to combine.

4.              Heat a large nonstick skillet over medium-high heat. Melt the butter and the olive oil the chicken, unless you have to cook it in batches. If so, half the oil & butter for 2 at the time.

5.              Cook 2 minutes on each side, until slightly golden, then transfer to a dish.

6.              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.

7.              Return the chicken to the skillet, top each piece with a dill pickle slice, a slice of ham and a slice of cheese. Cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.

8.              Plate, top with any leftover juice, parsley for garnish if desired, serve and enjoy!