Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 180g each)
  • 60 g (1/2 cup) all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, whisked
  • 120 g (1 1/2 cups) Panko breadcrumbs
  • 60 mL (4 Tbsp) Olive oil or vegetable oil
  • Salt and Black Pepper to taste
  • 120 g (4 oz) thinly sliced deli ham
  • 4 slices Swiss cheese (Gruyère recommended)
  • 15 g (1 Tbsp) unsalted butter
  • 1 medium shallot, minced
  • 60 mL (1/4 cup) Dry white wine (optional)
  • 120 mL (1/2 cup) low sodium chicken broth
  • 60 mL (1/4 cup) heavy cream
  • 15 mL (1 Tbsp) Dijon mustard
  • 5 mL (1 tsp) fresh parsley, chopped

Instructions:

  1. Place each chicken breast between plastic wrap and use a meat mallet to pound them evenly to about 1/2-inch thickness. Season both sides lightly with salt and pepper.
  2. Set up the breading station: Arrange three shallow dishes with seasoned flour, whisked eggs, and Panko breadcrumbs. Dredge each chicken piece sequentially: flour (shake off excess), egg (let excess drip off), and press firmly into Panko until fully coated.
  3. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Carefully sear the breaded chicken cutlets for 3–4 minutes per side until deep golden brown and cooked through (internal temperature 165°F/74°C). Remove and set aside.
  4. Reduce the heat to low. Place two thin slices of ham on top of each cooked chicken cutlet, followed by one slice of Swiss cheese. Place the cutlets back into the skillet and cover loosely, or place under a broiler for 1–2 minutes until the cheese is melted and bubbly. Remove and keep warm.
  5. Return the skillet to medium heat. Add the butter and sauté the minced shallots for 1 minute until fragrant. Deglaze the pan by pouring in the white wine (if using) and scraping up any browned bits from the bottom.
  6. Whisk in the chicken broth, Dijon mustard, and heavy cream. Bring the sauce to a gentle simmer and reduce for 2-3 minutes until slightly thickened enough to coat the back of a spoon. Adjust seasoning with salt and pepper.
  7. Serve immediately by spooning a generous amount of the Dijon cream sauce onto the plate, placing the Skillet Chicken Cordon Bleu on top, and garnishing with fresh parsley.