Chicken Cordon Bleu is a dish that I first tried a long time ago, probably when I was 10 or 11 years old. I don’t remember where I had it but always remembered just how much I loved it. It has always been one of my favorite recipes to make because it looks so elegant and tastes amazing.
I was very happy to find a skinny version of this recipe to replace my not so healthy version. This recipe did not disappoint. The chicken was juicy and paired so well with the saltiness of the ham and the creamy cheese and tangy sauce.
You can find the original recipe here: Skillet Chicken Cordon Bleu
Any time that I use boneless, skinless chicken breasts I always cut them in half width wise. This allows the chicken to cook more evenly AND it doubles my meat.
I doubled the ingredients for the sauce since I cut my chicken in half, plus I like having extra sauce when it tastes this good! I hope that you enjoy!
- Boneless Skinless Chicken Breasts – 4
- Salt & Pepper To Taste
- Flour – 1/4 Cup *Plus Extra Flour To Thicken Sauce*
- Butter – 1/2 Tsp.
- Olive Oil – 1 1/2 Tsp.
- Reduced Sodium Chicken Broth – 1 1/3 Cups
- Fresh Lemon Juice – 2 Tbsp.
- Dijon Mustard – 1 Tbsp.
- Sliced Ham – 8 Slices
- Reduced Fat Swiss Cheese – 8 Slices
- Fresh Parsley – Chopped For Garnish