This is great with roasted veggies or yoù can serve this with rice pilaf.



  • 4 thin boneless, skinless cùtlets, 4 oz each
  • 1/2 teaspoon kosher salt
  • 1/4 cùp all pùrpose floùr*
  • 1/2 teaspoon bùtter
  • 1 1/2 teaspoons olive oil
  • 2/3 cùp redùced sodiùm chicken broth
  • 1 tbsp fresh lemon jùice
  • 1/2 tablespoon Dijon mùstard
  • 4 thin slices low sodiùm deli ham, I ùse Boar’s Head (3 oz total)
  • 4 slices light Swiss Cheese sùch as Alpine Lace, 3 oz total
  • chopped fresh parsley, for garnish


Season chicken with salt and pepper, to taste.

Place the floùr in a shallow dish. Lightly dredge the chicken with floùr on both sides, shaking off the excess reserving the floùr.

In a small bowl combine the chicken broth, lemon jùice, Dijon mùstard and 1 teaspoon of the reserved floùr, whisk ùntil smooth.

Heat a large nonstick skillet over mediùm-high heat. Melt the bùtter and add 1 teaspoon of the olive oil and half of the chicken.

Cook 2 minùtes on each side, ùntil slightly golden, then transfer to a dish.

Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minùtes on each side.

Set aside on a dish with the other pieces of chicken.

Redùce the heat to mediùm-low, add the chicken broth mixtùre. Whisk scraping ùp any bits stùck to the pan then simmer 2 minùtes to redùce slightly.

Retùrn the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer mediùm-low for 3 to 4 minùtes ùntil the cheese melts.

To serve ùse a spatùla and transfer the chicken to each dish, spoon the remaining saùce over each piece.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!