Skillet Chicken Cordon Bleu

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1. 1
   Season chicken with salt and pepper, to taste.
2. 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. 3
   In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
4. 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. 5
   Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
6. 6
   Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
7. 7
   Set aside on a dish with the other pieces of chicken.
8. 8
   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.
9. 9
   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.
10. 10
    To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.