Skinny Chicken Cordon Bleu

Ingredients

• 4 thin skinless boneless chicken breast (4oz)

• 1/2 tsp kosher salt

• 1/4 cup all purpose flour

• 1/2 tsp butter

• 1 1/2 tsp olive oil

• 2/3 cup reduced sodium chicken broth

• 1 Tbsp Dijon mustard

• 1 Tbsp lemon juice

• 4 slice light Swiss cheese

• 4 thin slices of low sodium deli ham

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Season 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.

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

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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.

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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.