Skillet Chicken Cordon Bleu

Skillet Chicken Cordon BleuChicken Cordon Bleu is delicious!  In fact, it’s one of my family’s favorite meals, but let’s be real.  It’s a lot of work!  This recipe is 80 percent as good, but only takes 40 percent the effort.  I crunched the numbers, and it makes good sense.  

I still make the real deal for special occasions, but for a weeknight dinner, this is quick, easy, and really tasty.Skillet Chicken Cordon Bleu

Skillet Chicken Cordon Bleu
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 2 boneless, skinless chicken breasts (about 1 pound)
  2. ¼ cup all purpose flour
  3. ½ teaspoon kosher salt
  4. ¼ teaspoon white pepper
  5. 1 teaspoon butter
  6. 1 tablespoon olive oil
  7. 1 can (14 ounces) chicken broth
  8. 2 tablespoons fresh lemon juice
  9. 1 tablespoon dry white wine (optional)
  10. ½ tablespoon honey mustard
  11. 1 tablespoon corn starch
  12. ½ cup heavy cream
  13. 4 thin slices deli ham
  14. 4 slices Swiss Cheese
  15. chopped fresh parsley, for garnish
Instructions
  1. Place chicken breasts in a zipper bag, and pound to even thickness. Cut each piece in half to make 4 pieces.
  2. Combine flour, salt, and white pepper in a shallow pie plate. Whisk together with a fork.
  3. Dredge each piece of chicken in the flour mixture, coating all sides. Then set on a plate.
  4. Mix 1/4 cup chicken broth with 1 tablespoon corn starch and 1 teaspoon of remaining dredging flour to form a thickening paste, and set aside.
  5. Combine remaining chicken broth, lemon juice, white wine, and honey mustard.
  6. In a large skillet, over medium heat, melt the butter with the olive oil. Sauté the chicken pieces for 4 minutes per side. Remove to a plate to rest.
  7. Increase the heat to medium high, and pour the broth/lemon juice mixture into the skillet (not the reserved 1/4 cup). Whisking up all the browned bits from the bottom, bring the mixture to a boil. Simmer for several minutes until reduced by half. Whisk in the 1/4 cup chicken broth paste, and return to a boil. Boil for 2 minutes. Whisk in cream, and reduce heat to medium low.
  8. Return chicken to the skillet. Top each piece with a slice of ham and a slice of cheese. Cover for a few minutes until the ham is warm and the cheese has melted.
  9. Serve immediately, sprinkled with fresh parsley and topped with the sauce.
Adapted from skinnytaste.com
Adapted from skinnytaste.com
White Apron Blog http://whiteapronblog.com/
Using a meat mallet, pound out two chicken breast halves.

Using a meat mallet, pound out two chicken breast halves.

Cut each in half so that you have 4 pieces.

Cut each in half so that you have 4 pieces.

Sprinkle salt and pepper on each piece.

Sprinkle salt and pepper on each piece.

In a shallow pie plate, combine 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon white pepper

In a shallow pie plate, combine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper

Dredge each piece of chicken in the flour mixture, making sure that it's completely coated.

Dredge each piece of chicken in the flour mixture, making sure that it’s completely coated, then …

... set aside for a minute.

… set aside for a minute.

Measure 1/4 cup chicken broth, and ...

Measure 1/4 cup chicken broth, and …

Whisk in to form a thickening paste 1 tablespoon corn starch 1 teaspoon remaining flour mixture from dredging

Whisk in to form a thickening paste
1 tablespoon corn starch
1 teaspoon remaining flour mixture from dredging

Whisk together 1 can (14 ounce) minus ¼ cup chicken broth 2 tablespoons fresh lemon juice 1 tablespoon dry white wine (optional) ½ tablespoon honey mustard

Whisk together
1 can (14 ounce) minus ¼ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon dry white wine (optional)
½ tablespoon honey mustard

Melt over medium heat 1 tablespoon olive oil 1 teaspoon butter

Melt over medium heat
1 tablespoon olive oil
1 teaspoon butter

Saute the chicken in the hot oil and butter for 4 minutes per side. Remove to a plate to rest.

Saute the chicken in the hot oil and butter for 4 minutes per side. Remove to a plate to rest.

Increase the heat to medium high, and pour the broth/lemon juice mixture into the skillet (not the reserved 1/4 cup thickening paste). Whisking up all the browned bits from the bottom, bring the mixture to a boil. Simmer for several minutes until reduced by half.

Increase the heat to medium high, and pour the broth/lemon juice mixture into the skillet (not the reserved 1/4 cup thickening paste). Whisking up all the browned bits from the bottom, bring the mixture to a boil. Simmer for several minutes until reduced by half.

Now whisk in the 1/4 cup chicken broth paste, and return to a boil. Boil for 2 minutes.

Now whisk in the 1/4 cup chicken broth paste, and return to a boil. Boil for 2 minutes.

Whisk in 1/2 cup cream, and reduce heat to medium low.

Whisk in 1/2 cup cream, and reduce heat to medium low.

Return chicken to the skillet with the sauce.

Return chicken to the skillet with the sauce.

Top each piece with a slice of ham (folded to fit) and a slice of cheese (folded to fit).

Top each piece with a slice of ham (folded to fit) and a slice of cheese (folded to fit).

Cover for a few minutes until the ham is warm and the cheese has melted.

Cover for a few minutes until the ham is warm and the cheese has melted.

Skillet Chicken Cordon Bleu

Serve immediately.

Serve immediately.

Skillet Chicken Cordon Bleu