Post by Loupy on Jan 7, 2016 17:33:06 GMT -7
Skillet Chicken Cordon Bleu
From: Gina @ www.skinnytaste.com/
Thin boneless chicken cutlets, lightly pan fried then topped with ham and swiss in a light lemon dijon sauce. An easy weeknight chicken dish your family will LOVE!
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.
Servings: 4
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 or provolone (3 oz total)
chopped fresh parsley, for garnish
* All purpose gluten-free flour works well here.
Directions:
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.
Nutritional Information
Points +: 6 • Smart Points: 5
Calories: 258 •
Fat: 10 g •
Saturated Fat: 3 g •
Protein: 37 g •
Carb: 6 g •
Fiber: 0 g
Sugar: 1 g •
Sodium: 578 mg •
Cholesterol: 109 mg
From: Gina @ www.skinnytaste.com/
Thin boneless chicken cutlets, lightly pan fried then topped with ham and swiss in a light lemon dijon sauce. An easy weeknight chicken dish your family will LOVE!
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.
Servings: 4
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 or provolone (3 oz total)
chopped fresh parsley, for garnish
* All purpose gluten-free flour works well here.
Directions:
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.
Nutritional Information
Points +: 6 • Smart Points: 5
Calories: 258 •
Fat: 10 g •
Saturated Fat: 3 g •
Protein: 37 g •
Carb: 6 g •
Fiber: 0 g
Sugar: 1 g •
Sodium: 578 mg •
Cholesterol: 109 mg
