Whisk together the cornstarch and chicken broth until smooth, and mix together the cream and the dijon mustard.

In a shallow dish, pour flour, whisk in 1/4 tsp of pepper, and 1/4 tsp of salt.

Heat olive oil over medium-high heat in a 12-inch skillet, and dredge both sides of chicken in flour, then add it to the skillet.

Cook approximately 5 minutes until golden brown on the bottom, then turn to the opposite side and cook on an instant-read thermometer until center reaches 165 degrees, AND during layering of ham and then cheese over chicken during the last two min of cooking (if the ham is too large for the chicken fold it in half).

To keep the chicken warm, transfer the chicken to a plate, and cover the plate with a skillet lid.

Once again, whisk the chicken broth mixture and pour it into the skillet, and lightly season with salt and pepper.

Allow to cook, stirring constantly, until the mixture comes to a light boil, then allow to simmer while stirring for around 2 minutes.

Return the chicken to the skillet, sprinkle with the crouton crumbs, and the chicken with the parsley.

Serve warm, and add some of the sauce to each serving, and season with more salt and pepper if necessary.