Yield: 4 Servings
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
¼ cup all-purpose flour, divided
2 ½ cups reduced sodium chicken broth
2 ounces deli ham, chopped
2 ounces Swiss cheese, grated
Toss chicken pieces in about 2 tablespoons of flour, until well-coated, adding more if necessary.
In a well-oiled skillet over medium-high heat, cook chicken for 6-8 minutes, turning once, or until just cooked through. Remove and set aside tenting with foil to keep warm.
Reduce heat and whisk remaining 2 tablespoons flour into remaining oil in the pan, adding a little more if the pan is particularly dry, until the flour is absorbed. Add chicken broth, increase heat and bring to a simmer, scraping up any bits of flour stuck to the pan. Cook until the sauce begins to thicken, stirring frequently. Add chicken and ham to pan and stir to coat. Sprinkle Swiss cheese on top and cover. Reduce heat to low and cook for 1 to 2 minutes or until cheese melts.
Source: Atlanta Journal Constitution – March 12, 2009