Weeknight Chicken Cordon Bleu

Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tablespoon minced fresh parsley

Directions

1. Flatten each chicken breast to 1/4-inch thickness. Place a slice of ham and cheese on top of each chicken breast.
2. In a shallow dish, mix together the flour, salt, and pepper. Dip each chicken breast into the flour mixture, coating both sides.
3. In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken breasts and cook until golden brown, about 3-4 minutes per side.
4. Add the wine and chicken broth to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the chicken is cooked through.
5. Serve with a sprinkle of minced fresh parsley, if desired.

Interesting Facts

• Chicken cordon bleu originated in Switzerland in the 1950s.
• The dish is named after the French cooking term "cordon bleu," which translates to "blue ribbon."
• Chicken cordon bleu is often served with a creamy mustard sauce.