I've been on a "skillet meal" kick lately. Mostly because it's just been so dang hot here in Florida. Our tiny little old house that heats up like an oven 95% of the time. So cooking meals on the stove is easier than running the oven and heating up the house even more.
I love anything by Skinny Taste! Her recipes are just genius! I put my own gluten free spin on this one and I will also share how you can make it dairy free as well!
3-4 thin boneless, skinless cutlets
1/2 teaspoon kosher salt
1/4 cup all purpose gluten free flour (I use Bobs Red Mill)
1/2 teaspoon butter (I used earth balance)
2/3 cup chicken broth
1 tbsp fresh lemon juice
1/2 tablespoon Dijon mustard
3-4 thin slices low sodium deli ham ( I don't eat pork so I used Turkey)
3-4 slices light Swiss Cheese
Salt and pepper you chicken than lightly dredge the chicken with flour on both sides. Make sure to set aside 1 teaspoon of flour for the next part.
In another bowl combine chicken broth, lemon juice, dijon mustard and the teaspoon of flour. Whisk until smooth.
Heat up a large skillet, melt your butter and add a teaspoon of olive oil. Once melted add your chicken. Cook approximately 4 minuets on each side until slightly golden than transfer to a dish.
Reduce the heat and add you chicken broth mixture. Whisk and than simmer 2 minutes to reduce slightly.
Return the chicken and top with ham (or in my case turkey), and the swiss.
Cover the skillet and let the cheese melt. About 3-4 minutes.
Once melted you can top it with the sauce left in the pan!
*To make this dish dairy free use a dairy free butter and top with a dairy free slice cheese. Go Veggie has some great options. *
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