Sauce for Chicken Cordon Bleu

"This is a cream sauce I used on Chicken Cordon Bleu."
 
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photo by isabelydancer00 photo by isabelydancer00
photo by isabelydancer00
Ready In:
20mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Combine last 5 ingredients in a large glass measuring cup.
  • Heat to just warm in microwave to help dissolve bouillon.
  • Melt butter in saucepan on low.
  • Add flour and stir until smooth and bubbly.
  • Add Milk mixture and heat.

Questions & Replies

  1. Can this sauce be made ahead of time (day or 2 before) and reheated before used? Is it just as delicious? I'd love to try this for Christmas Eve. Thanks!
     
  2. How can I make enough sauce for 65 chicken cordon bleu
     
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Reviews

  1. Needed a quick white sauce - I used spicy mustard, wine for the sherry and added a tsp of chipolte in adobe sauce for an extra kick. Took 5 minutes to thicken perfect over low heat. Easy and tasty.
     
  2. This was great even though I had to change a few ingredients since my hubby had a stroke and is on a no salt diet. I substituted with no salt butter, low sodium chicken broth, low sodium worcestershire sauce and white wine. Great to find a recipe for this dish (:
     
  3. Very good sauce for chicken as well as pasta...tasty.
     
  4. This is a wonderful sauce Terri. I really enjoyed it. I used it over a baked chicken breast and it gave the chicken the perfect snap it needed. Thanks for sharing.
     
  5. This is a nice simple sauce that goes well with chicken. Very good flavor
     
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Tweaks

  1. This is wonderful! I was a little leery before I cooked it, but it turned out to taste sooooo good! I didn't have plain Dijon mustard and used Dijon Honey mustard instead. Mmmm, mmm good!
     

RECIPE SUBMITTED BY

I'm originally from upstate New York. I grew up in a town called Whitney Point, 30 miles from Binghamton,NY I live in Monroe, NC now and love it here. I do miss New York pizza, Authentic Italian Bread, & Lupo's Spedie Sauce (marinade for meats) My Mom is the real cook in my family and I get many of my recipes from her.
 
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