Skillet Chicken Cordon Bleu with Creamy Dijon Sauce

Ingredients

• 3/4 cup low-sodium chicken broth
• 2 tsp cornstarch
• 1/4 cup heavy cream
• 1 Tbsp dijon mustard
• 4 chicken breasts, pounded to an even thickness
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil
• 4 thin slices smoked deli ham
• 4 slices swiss cheese
• 3/4 cup garlic butter croutons, finely crushed
• 2 Tbsp chopped fresh parsley

Directions

1. In a bowl, whisk the chicken broth with the cornstarch until the mixture is completely smooth, then stir in the cream and dijon mustard. Add the flour to a shallow dish and whisk in 1/4 tsp salt and 1/4 tsp pepper.
2. Warm the olive oil in a 12-inch skillet set over medium-high heat. Coat the chicken on both sides with the seasoned flour, then place it in the skillet.
3. Cook the chicken for about 4 – 5 minutes, until the underside is golden brown. Turn it over and continue cooking until the middle reaches 165 degrees on an instant read thermometer. During the last 1 – 2 minutes, layer the ham over the chicken, followed by the cheese; if the ham slices are too wide, fold them in half.
4. Move the chicken to a plate and set a skillet lid over the plate so it stays warm. Whisk the broth mixture again, then pour it into the skillet. Add a light seasoning of salt and pepper.
5. Cook the sauce, stirring the whole time, until it comes to a gentle boil, then let it simmer for about 1 minute while you keep stirring.
6. Place the chicken back in the skillet, then scatter the crushed croutons and parsley over the top. Serve warm, spooning some of the sauce over each portion and adding more salt and pepper if needed.