Ingredients:
- 3/4 cup low-sodium chicken broth
- 2 tsp. cornstarch
- 1/4 cup heavy cream
- 1 Tbsp. dijon mustard
- 4 (5 - 6 oz.) chicken breasts, pounded to an even thickness (about 1/2-inch)
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 1.5 Tbsp. olive oil
- 4 thin slices smoked deli ham (I used Applegate Uncured Ham, original blogger used Boars Head Black Forest.)
- 4 slices swiss cheese
- 3/4 cup garlic butter croutons, finely crushed
- 2 Tbsp. chopped fresh parsley (I didn't bother...whoops.)
Directions:
- Add about 1 Tbsp. chicken broth to a 1 or 2-cup liquid measuring cup then whisk in cornstarch until smooth. Add remaining chicken broth (just measure to 3/4 cup). Then add cream until it reaches the 1 cup mark (...basically, you are adding in 1/4 cup cream; I just did it this way instead of dirtying a mixing bowl). Add in dijon mustard. Whisk to combine, set aside.
- Pour flour into a shallow dish, whisk in 1/4 tsp. salt (you can add more than this but the salt in the ham and cheese can vary so I just recommend adding in more at the end) and 1/4 tsp. pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken in flour then add to skillet. Cook about 4 - 5 minutes until golden brown on bottom then rotate to opposite side and cook until center registers 165 degrees on an instant read thermometer, while layering ham and then cheese over chicken during last 1 - 2 minutes of cooking (if the ham is too large for the chicken fold it in half or just use half a slice). Transfer chicken to a plate, cover plate with a skillet lid or piece of tented foil to keep chicken warm.
- Whisk chicken broth mixture once more then pour into skillet. Season lightly with salt and pepper. Allow to cook, stirring constantly, until mixture reaches a light boil then allow to simmer about 1 minute, while stirring. Return chicken to skillet, sprinkle crouton crumbs and parsley (optional) over chicken. Serve warm, topping each serving with some of the dijon sauce and season with more salt and pepper if needed.
*www.cookingclassy.com