Chicken Cordon Bleu Recipe
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.