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Skillet Chicken Cordon Bleu

This is a remake of a meal  I first  when I  was on vacation.  I liked the fact that it didn't use bread crumbs or flour to coat the chicken and it just sounded so good the way it was described  on the menu.  They used Parmesan Cheese for the coasting! YUM!!
Course Chicken, Recipe Favorites
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Rob


  • 4 boneless skinless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon  pepper
  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 2 cups chicken broth
  • 4 tablespoons fresh lemon juice
  • 1/2 cup dry white wine
  • ½ tablespoon dijon mustard
  • slices good deli ham
  • 8 slices Swiss Cheese
  • chopped fresh parsley for garnish


  1. Place chicken breasts in a zipper bag, and pound to even thickness. Cut each piece in half to make 8 pieces.
  2. Combine Parmesan, salt, and  pepper in a pie plate. Whisk together with a fork.
  3. Dredge each piece of chicken in the Parmesan mixture, coating all sides.
  4. Combine  chicken broth, lemon juice, white wine, and dijon mustard.
  5. In a large skillet, over medium heat, melt the butter with the olive oil. Sauté the chicken pieces for 4 minutes per side. Remove to a plate . Top each piece with a slice of ham and a slice of cheese. Cover for a few minutes until the ham is warm and the cheese has melted. Return chicken to the skillet.
  6. Increase the heat to medium high, and pour the broth/lemon juice mixture into the skillet. Whisking up all the browned bits from the bottom, bring the mixture to a boil. Simmer for several minutes until reduced by half. . Boil for 2 minutes or more if needed.
  7. Serve immediately, sprinkled with fresh parsley and topped with the sauce.