A delightful twist on a classic chicken dish, featuring a creamy mustard sauce and melted cheese.
Coat the chicken breasts in the flour, shaking off any excess.
Ensure the chicken is evenly coated for a consistent crust.
Heat the butter in a frying pan over medium heat. Add the garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the chicken breasts to the pan and cook until golden brown on both sides.
Cook the chicken in batches if necessary to avoid overcrowding the pan.
Pour in the white wine and bring to a simmer. Cover and cook until the chicken is tender.
Use a lid to retain moisture and ensure even cooking.
Transfer the chicken to an oven-safe dish. Top each piece with a slice of ham and Swiss cheese.
Trim the ham and cheese to fit the chicken pieces neatly.
Bake in a preheated oven at 180°C (350°F) until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent over-browning.
Meanwhile, bring the pan juices to a boil and reduce by half. Stir in the cream, mustard, and shallots.
Whisk continuously to create a smooth and creamy sauce.
Season the sauce with salt and pepper to taste. Pour over the baked chicken before serving.
Garnish with chopped spring onions for a fresh touch.
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