Serves 4


  • 4 (4-ounce) chicken cutlets
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4 thin slices deli ham
  • 4 slices provolone cheese
  • 1/4 cup all-purpose flour
  • 2 tsp. olive oil
  • 1/2 tsp. unsalted butter
  • 1/3 cup chicken broth
  • 1/3 cup white wine
  • 1 Tbsp. lemon juice
  • 1 1/2 tsp. Dijon mustard


    Season the chicken with the salt and pepper and top each cutlet with a slice of ham and a slice of cheese. Fold in half and secure with a toothpick.

    Set aside 1 tsp. of flour and place the remaining flour in a shallow dish. Lightly dredge both sides of the chicken in the flour.

    In a large skillet, heat 1 tsp. of the olive oil and the butter over medium heat. Add 2 cutlets to the pan and cook for 2 minutes on each side. Transfer to a plate. Add the remaining oil and cook the remaining 2 cutlets. Transfer to the dish with the other cutlets.

    Meanwhile, combine the broth, wine, lemon juice, mustard and reserved 1 tsp. of flour in a medium bowl and whisk until smooth. Pour the broth-wine mixture into the empty pan and cook over medium heat, whisking to loosen any bits that are stuck to the skillet. Simmer for 2 minutes.

    Return the chicken to the skillet. Cover and cook over medium heat until the cheese has melted. Spoon some sauce over each piece of chicken and serve.

    Copyright © 2017 by Addie Gundry in Everyday Dinner Ideas and reprinted by permission of St. Martin's Griffin.

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