“Laughter is brightest where food is best.”
It is rare that I cook a recipe one time and immediately enter it on this blog … it is even rarer when I do this for a “light” recipe. Well, this recipe from skinnytaste.com proved to be the exception. It is unbelievably delicious and the pan sauce pushes it past any “light” recipe I’ve ever tried. I have two confessions to make about the “lightness” of the ingredients … I had no low-sodium deli ham so I used very thin sliced, smoked, picnic ham … and, I had no light swiss cheese so I used regular but thin-sliced. Personally I think the substitutes were insignificant because it is the pan sauce that makes this dish. And last, since there are only two of us, I only used only TWO chicken cutlets but I used the full amounts of everything else so there would be plenty of pan sauce.
4 Chicken Breast cutlets, thin, boneless, skinless , 4 oz each
1/2 teaspoon kosher salt
1/4 cup all purpose flour*
1/2 teaspoon butter
1 1/2 teaspoons olive oil
2/3 cup reduced sodium chicken broth
1 tbsp fresh lemon juice
1/2 tablespoon Dijon mustard
4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
Season chicken with salt and pepper, to taste. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken.
Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss cheese, cover the skillet and simmer medium-low for about 4 minutes until the cheese melts.
To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.