- Season chicken with salt and pepper.
- Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess flour, but reserving the excess flour.
- In a small bowl, combine the chicken broth, lemon juice, mustard and 1 tsp. of the reserved flour, whisk until smooth.
- Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 tsp. of oil and have the chicken.
- Cook chicken 2 minutes on each side, until slightly golden, then transfer to a dish.
- Add remaining 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 slice of cheese, cover the skillet and simmer medium-low for 3-4 minutes until the cheese melts.
- Transfer the chicken to each plate and spoon remaining sauce over each piece of chicken.
Cooking Method
Pan Fry
Prep Time
<15min
Cook Time
Cook chicken for about 2 minutes on each side. Add chicken broth mixture and simmer 2 minutes. Return the chicken to the skillet, add the toppings and simmer for 3-4 minutes.
Ingredients
- 4 skinless chicken breast cutlets
- 1/2 tsp. salt
- 1/4 cup all-purpose flour
- 1/2 tsp. unsalted butter
- 1 1/2 tsp. olive oil
- 2/3 cup reduced-sodium chicken broth
- 1 Tbsp. fresh lemon juice
- 1/2 Tbsp. Dijon mustard
- 4 thin slices of low-sodium deli ham
- 4 slices reduced-fat Swiss cheese
Features
Low-sodium, Low-fat, High-protein
Nutrition Facts (per serving)
- Yields 4 servings
- 258 calories
- 6g carbohydrates
- 37g protein
- 3g saturated fat
- 578mg sodium per serving