Quick Chicken Cordon Bleu

October 24, 2017

Quick Chicken Cordon Bleu

Tuesday, you're about to get delicious! Is it supper time yet?

Quick Cordon Bleu

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 4 Boneless, Skinless Chicken Breast Halves, Pounded Thin
  • ½ Teaspoon Kosher Salt
  • ¼ Cup All-Purpose Flour
  • ½ Teaspoon Butter
  • 1 ½ Teaspoons Olive Oil
  • 2/3 Cup Chicken Broth
  • 1 Tbsp. Fresh Lemon Juice
  • ½ Tablespoon Dijon Mustard
  • 4 Thin Slices Ham
  • 4 Slices Swiss Cheese
  • Chopped Fresh Parsley & Toasted Panko Crumbs For Garnish


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.

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 ½ 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 cheese, 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. Sprinkle with the parsley and toasted panko (bread) crumbs.

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