We are making cordon bleu for a small dinner party tonight...?

Question

I was wondering what the sauce used to go with cordon bleu is...or if there is any sauce at all...any help?

Answer 1

The following is the recipe I always use.  Chicken Cordon Bleu is my favorite dish. I have tried many recipes and the main reason I always use this one is because the sauce is wonderful.  Enjoy...

Chicken Cordon Bleu

"The standard Cordon Bleu swimming in a creamy wine sauce."

INGREDIENTS:

6 skinless, boneless chicken

breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika 6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon

granules

1 tablespoon cornstarch

1 cup heavy whipping cream

DIRECTIONS:

1. Pound chicken b*****s 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.

2. 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.

3. Remove the toothpicks, and transfer the b*****s 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.

Answer 2

normally a dijonaise. just a mixture of dijon mustard and mayonaise. i like to add mushrooms to mine too.

Answer 3

I don't think you really need a sauce. I always eat mine without sauce and it's delicious!

Answer 4

Cordon Bleu isn't necessarily served with a sauce, but you can garnish with a chiffonade of fresh basil (leaves rolled like a cigar and thinly cut to make confetti like shreds)  and a light spritz of paprika.

Or, for a simple sauce, you can combine 1/2 Cup of chicken broth with1 Cup of whipping cream in a saucepan, simmer on low until thickened, and season to taste with salt, pepper, and a sprinkling of dried herbs, such as oregano.  Again, a spritz of paprika adds a nice color touch.

If your cordon blue is made correctly, the sauce or garnish is there for the eye appeal, so whatever you do, make it pretty and have fun with it.  Even a few carefully placed sprigs of parsley are nice.  Don't stress!

Hope you have a great time at your dinner party!

Answer 5

I like to use a three cheese alfredo sauce.