Best Sauce For Chicken Cordon Bleu Food

CHICKEN CORDON BLEU SAUCE

Steps:

• Whisk cornstarch and heavy whipping cream together in a small bowl. Set aside.
• Bring butter, broth and bouillon to a simmer in a medium-sized pot and reduce for 10-15 minutes.
• Stir in the cornstarch and whipping cream mixture and continue to cook until the sauce until thickens.
• When sauce is heated through and thickened, add pepper and basil.
• Serve over Chicken Cordon Bleu.

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

SAUCE FOR CHICKEN CORDON BLEU

Steps:

• 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.

CHICKEN CORDON BLEU SANDWICHES

Steps:

• Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
• Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
• Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts if they're too thick.
• Place a cheese and ham slice on each breast within 1/2 inches of edge.
• Fold edges of chicken over filling and secure with tooth picks.
• Mix flour and paprika and coat chicken.
• Heat butter in skillet and cook chicken until browned on all sides.
• Add wine and bouillon with chicken in pan.
• Reduce heat to low, cover and simmer 30 minutes.
• Remove tooth picks and transfer breasts to warm platter.
• Blend cornstarch with cream and whisk slowly into skillet.
• Cook, stirring until thickened and pour over chicken.

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

CHICKEN CORDON BLEU II

Steps:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

BEST EVER CHICKEN CORDON BLEU

Steps:

• Cut each breast in half and beat halves with meat tenderizer until flat.
• Place a slice of ham and a slice of cheese on each flattened breast half. Then sprinkle with minced parsley and pepper to taste.
• Roll up breast halves and secure with toothpicks.
• Roll breast halves in flour, dip in egg and roll in bread crumbs.
• Melt butter in skillet and brown chicken on all sides.
• Remove chicken rolls from skillet and place in 9x14x2-inch baking dish.
• Add remaining ingredients to skillet drippings, stir to blend well.
• Pour over chicken and bake at 350F for 40 to 45 minutes.
• Note: You can also serve these as appetizers by baking the chicken rolls without the sauce, slice rolls into pinwheels crosswise, and serve with heated sauce.

CHICKEN CORDON BLEU

Steps:

• Rinse chicken breasts with cool water.
• Slightly pound chicken if they are too thick. (The ideal thickness is about 3/8 inch.).
• Cut cheese and ham slices to the appropriate size and fit in the middle of the chicken breast (using the non-smooth side).
• Leave about 1/2 inch of space from the edges of the breast.
• Fold edges of chicken over top the ham and cheese and secure thoroughly with toothpicks.
• (Tip: use as many toothpicks as necessary to securely hold chicken together without exposing the ham and cheese filling.).
• Thoroughly mix together all the ingredients for the breading in a medium size bowl and set aside.
• Prepare another (small) bowl with the 1/2 cup of milk and set aside.
• Using a medium sized skillet (that has a lid), completely melt 1 tablespoon of butter using medium heat, and then add the oil (either vegetable or canola).
• Turn the skillet temperature to a medium-high setting, and allow a few minutes to raise the temperature.
• Individually take each filled chicken breast and submerge in the milk and then transfer to the breading mixture.
• Throughly coat each side of the breast carefully without unsecuring the chicken breast.
• Lightly shake off excess breading and carefully place each breast in skillet.
• Cook about 3-4 (or more if needed) minutes per side until golden brown.
• (Tip: If chicken is browning fast you may want to reduce the temperature. We want to make sure that the chicken is cooking on the inside as well.).
• Remove golden brown chicken breasts from skillet and place on a plate on top of a few paper towels to absorb excess oil.
• Turn off heat to skillet.
• Drain oil from skillet into an appropriate container (ex. ceramic bowl; refrain from using metal, it will get extremly hot) to cool.
• Wash skillet off to use again.
• Using the skillet, completely melt 1 tablespoon butter over medium heat.
• Mix together 1 cup dry white wine and 1 1/2 tablespoons of chicken bouillon (powder) using a wire whisk, and pour into skillet with the melted butter.
• Turn the setting to high, for the skillet, to heat until it starts to boil.
• Place the golden brown chicken breasts back into the skillet, cover, reduce heat to medium-low, and cook for 20 minutes.
• Mix together the ingredients for the sauce in a small bowl and set aside until chicken breasts are finished cooking.
• When 20 minutes has passed, remove the chicken breasts from the skillet and place on a serving platter. (Leave liquid in the skillet).
• Turn heat setting to medium-high and add the sauce mixture, stirring continuously.
• Heat until thickened, which takes a few minutes.
• (Tip: If sauce is not thick enough for you, mix together some cornstarch and water together in a small bowl, using a wire whisk, and apply the mixture sparingly to the sauce mixture in the skillet.).
• Turn heat off and spoon sauce over top of the chicken breasts.
• Top with parsley flakes and garnish with kale on the sides to decorate the dish.
• ENJOY!

AWESOME CHICKEN CORDON BLEU

Steps:

• In-between 2 pieces of plastic wrap pound out chicken breasts.
• Sprinkle with tyme.
• Top with a slice of ham and a slice of cheese.
• Roll up tightly.
• Wrap each breast with 2 slices of bacon and secure with toothpics.
• In a small bowl,beat eggs and milk; set aside.
• Place flour in separate bowl.
• Combine bread crumbs and garlic powder in another bowl.
• Dip each chicken breast in egg mixture,then flour,egg mixture again and then bread crumbs.
• Place on greased baking sheet.
• Bake at 350degrees for 40-50minutes or until juices run clear.

CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE

Steps:

• Preheat oven to 350°F.
• Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
• Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
• Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
• Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
• Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
• Brown all sides of the rolled chicken, turning only once per side.
• Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
• Start preparing the sauce while the chicken is in the oven.
• Sauté shallots in olive oil over medium heat until translucent.
• Add sage and sauté until fragrant.
• Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
• Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
• Serve immediately once the chicken is removed from the oven.

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks., In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs. , In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. , Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks., Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.