Skillet Chicken Cordon Bleu

• 4 skinless chicken breast cutlets, sliced thin, 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 chicken broth
• 1 tbsp fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 4 thin slices deli ham, (3 oz total)
• 4 slices Swiss Cheese such as Alpine Lace, 3 oz total

1. Season chicken with salt and pepper, to taste.
2. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
3. In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
4. 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.
5. Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
6. 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.
7. 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.
8. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
9. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.