Chicken Cordon Bleu Sauce?

[RedPen]

What type of sauce would be best for chicken cordon bleu? Was thinking about just a simple Supreme or Veloute but want to hear some other suggestions.

[IcyMist]

Heck, I would like to see a whole TNT scrumpuous chicken cordon bleu recipe. I love chicken cordon bleu and the last recipe I tried stank.....literally.

[mark1]

I like using mornay sauce.

[BIL]

The sauce for your recipe would depend on how you are perparing your "Cordon Bleu". In French this just means "blue ribbon chicken", or "first prize chicken", usually with chicken (breaded or not), some type of ham, and some type of swiss cheese. There are many variations of this dish. Please post your recipe.

Maybe just forgo the sauce and have some Pabst "Cordon Bleu" on the side.
JB

[Frantastic]

When I am preparing it for quantity - buffets, etc., I do use a very simple 'gravy' that I pour a small amount into the pan to keep the chicken very moist and juicy. Can't call it a 'sauce' because it's definitely not a mother sauce! It's a simple chicken stock gravy.

In my humble opinion, it's a delicious dish that shouldn't be covered with a fancy sauce - just a simple one to keep it moist. When I bread the chicken, I use Panko which browns beautifully. Makes a great presentation.

[ChefBlue]

I used to do a chicken veloute "jardiniere"-

with some julienned carrots, leeks & celery

add some poultry seasoning for that "pot pie" gravy if your going for comfort food it's easy and always got good reviews

[sunny_mcd]

I'd think a simple white wine/mustard/cream sauce would go well with the traditional ham/chicken/swiss cordon bleu. Easy enough to make in the pan, and if you use a wholegrain mustard, assertive enough to merit some compliments on its own!

[mapa]

I have a small bake shop in my home and do Chicken Cordon Bleu for my customers, they like sauce. I use cream of chicken soup, some sour cream, white wine and little parsley. They all love it. Happy cooking.

[grendlesmoder]

I used to make chicken breasts with cheese and ham, and sautee on ine side in hot butter, then turn over and cover and finish cooking over low heat. It would exude its own very delicious sauce, in some quantity. It could be reduced afterwards, if you wanted, and then herbs added, and butter. Very simple, very good.

[biltmoreD]

simple chicken veloutte, watch the salt ham may be slightly salty

[RLT]

Usually it is served with a white sauce of some type, I think a mustard sauce is traditional. But I am going to second the Morney Sauce, it works very well with chicken cordon bleu.

[mitmondol]

I never had a cordon bleu with any sauce in EU, so can not even imagine it with one!
But some of these suggestions sound really good!
(still can't "taste" it with a sauce though...)

[jonesg]

Flour the prepped chix, saute a minute, add dry vermouth and some very good pale veal stock.(OR a good chix stock)

BAKE in oven to cook chix through 12 minutes @ 375, remove chix and bring stock/dry vermouth to the boil, finish w/ heavy cream.

FOR Volume catering I do Like everyone else and make a cream sauce, but the pan sauce method is best.

soup and sauce mix are like pearls before swine to me, is it possible to reduce it to usefull texture without becoming so salty.?

[firechef37]

Uh guys I don't actually see any amounts or anything "usable" here in recipe form. jonesq is the closest. Anymore help here? Sounds like a bunch of great ideas as normal here but more details are needed please! Thanks guys!

[RLT]

That’s because these are basic sauces, most chef and pro cooks know what they are and have a Supreme, Veloute, mornay, chicken gravy, and mustard sauces in their repertoires. A supreme sauce is a chicken veloute with cream added to it. A chicken veloute is a white stock like white chicken stock or white veal stock that has been thickened with a roux, basically it is the same thing as chicken gravy. Mornay is a white cheese sauce made by adding a white cheese like Gruyre (swiss) and/ or parmesan to a béchamel. A béchamel is milk that has been thickened with a roux and flavored with onions, bay leaf, pepper(usually white)and salt, some variations include nutmeg and or clove. A mustard sauce is simply a béchamel with mustard added to it, maybe whole grain or Dijon and sometimes wine. Each chef then put his or her own twist on these sauces, like adding white wine to the veloute.