Best 8 Sauce For Chicken Cordon Bleu Recipes

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Craving a delectable sauce to complement your chicken cordon bleu masterpiece? Look no further! Whether you prefer a creamy and flavorful béchamel, a tangy and zesty lemon butter sauce, or a savory and rich mushroom sauce, we'll guide you through the art of creating the perfect sauce to elevate your chicken cordon bleu to culinary perfection.

Let's cook with our recipes!

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE



Chicken Cordon Bleu with Dijon Cream Sauce image

Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!

Provided by Brian Genest

Categories     Main Dish Recipes     Pork     Ham

Time 2h10m

Yield 2

Number Of Ingredients 18

2 (6 ounce) chicken breasts
1 teaspoon salt
1 slice ham steak
1 cup shredded Gruyere cheese
toothpicks
2 eggs
3 tablespoons milk
2 cups Italian-style panko bread crumbs
1 cup grated Parmesan cheese
2 cups all-purpose flour
3 tablespoons butter
2 cups whole milk
2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
⅛ teaspoon ground nutmeg, or to taste
3 tablespoons Dijon mustard
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g

CHICKEN CORDON BLEU SAUCE



Chicken Cordon Bleu Sauce image

This chicken cordon bleu sauce is incredible! It is so creamy and the flavor is to die for. I could eat the sauce alone with a spoon and be completely happy.

Provided by Erica Walker

Categories     Dinner     Main Course

Time 1h15m

Number Of Ingredients 7

6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 teaspoon pepper
1 tablespoon basil

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.

Nutrition Facts : Calories 246 kcal, Carbohydrate 3 g, Protein 1 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 267 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SAUCE FOR CHICKEN CORDON BLEU



Sauce for Chicken Cordon Bleu image

Make and share this Sauce for Chicken Cordon Bleu recipe from Food.com.

Provided by Terri Crooks

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 chicken bouillon cubes
1 tablespoon dry sherry
1 tablespoon Dijon mustard
1/2-1 teaspoon Worcestershire sauce

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.

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU



Swiss Cheese Sauce for Chicken Cordon Bleu image

This Swiss cheese sauce is great for putting over chicken cordon bleu, but can also be used over egg dishes, vegetables, etc.

Provided by James Whipps

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded Swiss cheese
½ teaspoon salt
¼ teaspoon ground pepper

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.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 10.2 g, Cholesterol 49.9 mg, Fat 15.7 g, Fiber 0.1 g, Protein 11.8 g, SaturatedFat 10 g, Sodium 433.6 mg, Sugar 6.1 g

SAUTEED CHICKEN CORDON BLEU



Sauteed Chicken Cordon Bleu image

This is a delicious, easy dish that is nice enough for company and cooks in one pan. It's been a favorite of my husband's for over 20 years. It's not fried, and the sauce is terrific over rice and vegetables. Even the kids will eat this, and you can use low-fat ingredients if you prefer.

Provided by Deb19502

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless chicken breasts, pounded to 1/4 inch thickness
6 slices prosciutto ham
6 slices swiss cheese
1 can cream of chicken soup
herbes de provence
butter
salt and pepper

Steps:

  • Pound breasts to uniform thickness.
  • Place one slice each of the ham and cheese on top of each breast.
  • Starting from the narrow end, roll breasts, securing with two toothpicks each.
  • Melt butter in skillet and brown rolled breasts on all sides.
  • Blend cream of chicken soup, seasoned with herbs, salt and pepper with no more than 1/3 cup of water, wine or broth.
  • Pour soup over chicken and simmer until chicken is cooked through, about 35 minutes.
  • Taking the top on or off the pan will help get your sauce to the desired consistence.
  • Serve hot, over white rice, with peas and onions.
  • Don't forget to take out the toothpicks!

Nutrition Facts : Calories 401, Fat 24.1, SaturatedFat 9.7, Cholesterol 122.6, Sodium 478.1, Carbohydrate 5.2, Sugar 0.6, Protein 39

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE



Chicken Cordon Bleu with Mushroom Sauce image

After one taste, it will be easy to see why this chicken is my son's favorite.-Robert McCart, Blue Ridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

6 boneless skinless chicken breast halves (6 ounces each)
6 slices deli ham
6 slices Swiss cheese
3 large eggs
1-1/4 teaspoons paprika
1/2 cup all-purpose flour
1-1/2 cups panko bread crumbs
1/3 cup butter, cubed
6 thick-sliced bacon strips, chopped
1/2 pound sliced fresh mushrooms
1/2 cup white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 710 calories, Fat 46g fat (25g saturated fat), Cholesterol 292mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.

ORIGINAL CHICKEN CORDON BLEU



Original Chicken Cordon Bleu image

This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.

Provided by Molly O'Neill

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 large boneless and skinless chicken breast halves (about 1 1/2 pounds)
4 thin slices smoked ham
2 ounces Swiss cheese, cut into 4 equal "fingers"
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
3/4 cup fresh bread crumbs
1/4 cup unsalted butter
3/4 cup plus 2 tablespoons chicken stock
3/4 cup white wine, heavy cream or additional chicken stock

Steps:

  • Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
  • In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
  • In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
  • Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY



Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty image

There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham, thinly sliced
peanut oil, or vegetable oil, for frying
1 cup all-purpose flour
4 eggs, beaten
2 cups panko bread crumbs
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
¼ cup dijon mustard
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste

Steps:

  • Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  • On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  • Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
  • Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
  • Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
  • After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  • Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
  • Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
  • Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  • Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  • Slice the chicken and serve drizzled with Dijon sauce.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams

Tips:

* **Choose the Right Mustard**: Use a grainy mustard for a bolder flavor or a Dijon mustard for a milder taste. * **Enhance the Flavor**: Add a splash of white wine or chicken broth to the sauce to enhance the flavors. * **Add Some Herbs**: Incorporate fresh herbs like parsley, thyme, or chives to add an extra layer of flavor to the sauce. * **Don't Overcook the Chicken**: Make sure the chicken is cooked through but not overcooked to maintain its tenderness. * **Serve Immediately**: The sauce is best served fresh and warm, so prepare it just before serving.

Conclusion:

In conclusion, creating a delicious sauce for Chicken Cordon Bleu is easy with the right ingredients and techniques. Experiment with different mustard types, herbs, and other flavorings to find the perfect combination that suits your taste. Remember to use high-quality ingredients and cook the chicken properly to ensure a flavorful and satisfying dish. Whether you're a seasoned cook or a beginner in the kitchen, these recipes provide a great starting point for creating a memorable and delightful Chicken Cordon Bleu experience.

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