BEST SAUCE FOR CHICKEN CORDON BLEU RECIPES

Name: Skillet Chicken Cordon Bleu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 thin boneless (skinless cutlets, 4 oz each); 1/2 teaspoon kosher salt; 1/4 cup all purpose flour*; 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 flour works well here.

EASY SKILLET CHICKEN CORDON BLEU – NO ROLLING! - SKINNYTASTE

EASY Skillet Chicken Cordon Bleu – No Rolling! - Skinnytaste image

I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this – lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.

Provided by Gina

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

4 thin boneless (skinless cutlets, 4 oz each)
1/2 teaspoon kosher salt
1/4 cup all purpose flour*
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 flour works well here.

Steps:

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.
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 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.

Nutrition Facts : ServingSize 1 piece chicken, Calories 258 kcal, CarbohydrateContent 6 g, ProteinContent 37 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 109 mg, SodiumContent 578 mg, SugarContent 1 g

EASY SKILLET CHICKEN CORDON BLEU – NO ROLLING! - SKINNYTASTE

EASY Skillet Chicken Cordon Bleu – No Rolling! - Skinnytaste image

I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this – lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.

Provided by Gina

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

4 thin boneless (skinless cutlets, 4 oz each)
1/2 teaspoon kosher salt
1/4 cup all purpose flour*
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 flour works well here.

Steps:

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.
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 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.

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