Chicken Dijon

• 1 lb. boneless, skinless chicken breasts
• 2 Tbsp. all-purpose flour
• salt
• pepper
• 2 Tbsp. butter or margarine
• 1 Tbsp. olive or vegetable oil
• 2 oz. thinly sliced cooked ham
• 2 oz. thinly sliced Swiss cheese
• 1/4 c. chicken broth
• 2 Tbsp. dry white wine
• 1 tsp. Dijon style mustard
• dash of thyme
• 1 Tbsp. chopped parsley

1. Place chicken between 2 sheets of wax paper.
2. With meat mallet, pound to 1/8-inch thick.
3. In medium bowl, combine flour and dash each of salt and pepper.
4. Add chicken; toss to coat.
5. In a 10-inch skillet, heat butter and oil over medium heat.
6. Add chicken.
7. Cook 1 to 2 minutes on each side until cooked and browned.
8. Preheat broiler.
9. Place chicken on rack of broiler pan. Top with ham, then cheese.
10. Broil 2 minutes or until cheese melts.

chicken breasts, flour, salt, pepper, butter, olive, ham, swiss cheese, chicken broth, white wine, dijon style mustard, thyme, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858319 (may not work)