Step 1

Season chicken with salt and pepper, to taste.

Step 2

Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.

Step 3

In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.

Step 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.

Step 5

Cook 2 minutes on each side, until slightly golden, then transfer to a dish.

Step 6

Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.

Step 7

Set aside on a dish with the other pieces of chicken.

Step 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.

Step 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.

Step 10

To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.