This skillet chicken cordon bleu is the real deal, if you don’t want to go through the stuffing, breading and baking of the cordon bleu then you need to try this skillet chicken cordon bleu, also you don’t want to miss the sauce that accompanied the chicken, this chicken taste is as good as the real schnitzel cordon bleu or chicken cordon bleu.
It requires similar ingredients but minimal time to cook doesn’t require too much breading and the chickens were flattened, the cheese and deli were placed over the chicken. You can serve with any side dish of your choice.
You might want to try;
- 2 Chicken breasts (butterfly and flatten)
- 4 Slices Deli ham (I used turkey)
- 4 Slices Swiss Cheese
- 2 Tablespoons Whole milk or half & half
- ¼ - 1/2 Cup Low Sodium /Chicken broth
- 2 Tablespoons Flour
- 2 Tablespoon Olive oil
- 1 Teaspoon Fresh Parsley
- Salt and pepper
Clean the chicken breasts and butterfly; cut each in the middle (not all the way through but to look flat) or like a book. Flatten with a mallet or rolling pin. Season on both sides with salt and pepper then set aside.
In a big plate add flour, coat each flattens chicken, ensure you dust the excess off.
- Heat oil in a saucepan/pot over medium-high heat and cook the chicken on both sides. Remove and set aside.
Reduce the heat to low and add milk, broth, parsley. Use a wooden spoon and scrape the teeny-weeny bits of chicken that stick to the pan then stir very well. Cook until the sauce begins to simmer.
Return the chicken, scoop some of the sauce over the chicken. Top the chicken with 2 slices of cheese and deli ham (I used turkey).
Cover and cook on low heat for about 3-5 minutes until the cheese melts.
Serve with the sauce.
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