EASY SKILLET CHICKEN CORDON BLEU – NO ROLLING! - SKINNYTASTE
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
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
SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD ...
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 25 minutes
Cook Time 25 minutes
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
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