sauce suggestions

3,853
12
Joined May 26, 2001
I'd go with something like a chicken jus reduction, since it's already got cheese (= enough rich stuff) inside.

But please, whatever sauce you use, don't coat the chix cordon bleu with it; you'll kill the texture of the breading. Put the chix on top of a pool of the sauce.
 

chefhogan

Banned
147
10
Joined Jun 15, 2003
I would tend to lean away from a mornay as there is enough cheese inside the chicken, a supreme would be my choice and I would use portabella's instead of button mushrooms..

Chef Hogan
 
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