Melt 1 tablespoon butter in a large skillet. Salt and pepper chicken breasts and pan sear over medium high heat in skillet with melted butter for about 5 to 6 minutes per side or until browned. Remove chicken from skillet and set aside.
4 lb skinless boneless chicken breast halves, 1 tablespoon butter, ¼ teaspoon sea salt, ¼ teaspoon black pepper
In the same skillet add: chicken broth, sour cream, dijon mustard, garlic, onion powder, parsley, and thyme. Whisk together until thoroughly mixed. Bring to a boil and add back in the seared chicken breasts, and the chopped asparagus.
⅔ cup chicken broth, ⅓ cup sour cream, 1 ½ tablespoon dijon style mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried parsley, ¼ teaspoon thyme, ⅔ cup chopped asparagus
Top each chicken breast with a slice of ham, and spoon some of the sauce in pan over the top of chicken. Turn heat to low, cover skillet and cook for 7 to 10 minutes or until chicken is done.
4 slices deli ham thin sliced
While chicken is still hot, place a Swiss cheese slice on each piece of chicken and spoon some sauce over it.
4 slices Swiss cheese
Sprinkle with optional red pepper flakes. Serve.
⅛ teaspoon red pepper flakes * optional
Notes
*all nutritional data are estimates based on the products I used*