1-Getting started with this recipe is as easy as it gets, with just 10 minutes of prep and 15 minutes of cooking. Begin by preparing your workspace and gathering all the ingredients listed above. This helps everything flow smoothly and keeps the process fun and stress-free.

2-First, season the 4 skinless chicken breast cutlets with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, then lightly dredge them in 1/4 cup all-purpose or gluten-free flour. Next, whisk together 2/3 cup chicken broth, 1 tablespoon fresh lemon juice, 1/2 tablespoon Dijon mustard, and 1 teaspoon of the reserved flour to create the sauce base.

3-Heat 1 1/2 teaspoons melted butter and 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook the chicken in two batches, browning each side for 2 minutes. After removing the chicken, add the broth mixture to the skillet, deglaze it, and simmer for 2 minutes to build that tasty sauce.

4-Return the chicken to the pan, top with 4 thin slices of low sodium deli ham and 4 slices of light Swiss cheese. Cover and cook on medium-low heat for 3 to 4 minutes until the cheese melts. Finally, garnish with chopped fresh parsley before serving. This method ensures moist, flavorful results every time, and for a sweet side, try our strawberry crinkle cookies recipe to round out the meal.