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.
Chicken Cordon Bleu Sauce
A Chicken Cordon Bleu without a delicious, creamy sauce is like a a French fry without ketchup. It just ain’t right. This homemade sauce is the perfect complement to homemade chicken cordon bleu. It is rich and creamy, just as a good chicken sauce or gravy should be! Even though this is a recipe mainly for the sauce, we will include instructions and the ingredient list for the chicken cordon bleu themselves so you have everything all in one, easy-to-access place.
What To Serve With Chicken Cordon Bleu
There are so many delicious side dishes that you can serve with Chicken Cordon Bleu. Here are some of our favorites:
Tips For Making The Sauce
- To reduce mess, make your chicken cordon bleu in a skillet and then make the sauce in the same skillet (as directed in the recipe below).
- If you are baking or roasting your chicken cordon bleu, the sauce can easily be made in a saucepan on the stove (also in the recipe below)
- Add a bit of basil or some paprika to add another dimension to your sauce
How To Make Chicken Cordon Bleu Sauce
- Pound chicken breasts to 1/4-1/2 inch thickness. Place a cheese and ham slice on each breast. Roll the chicken up over the ham and cheese and secure with toothpicks (or butcher's twine). Mix the breadcrumbs and paprika in a small bowl. Coat the chicken with melted butter, then roll in breadcrumbs until completely covered.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth 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 (leave any leftover broth liquids in the skillet).
For the sauce:
- Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet (if JUST making the sauce, bring butter, broth and bouillon to a simmer in a medium-sized pot and reduce for 10-15 minutes, then add the cornstarch/cream mixture). Cook, stirring until thickened, then add the pepper and basil.
- Return the chicken to the skillet, top with any remaining Swiss cheese, and simmer an additional 10 minutes on low heat.