Chicken Cordon Bleu Sauce | Favorite Family Recipes (2024)

FAQs

What is cordon bleu sauce made of? ›

What is Cordon Bleu sauce made of? Cordon Bleu sauce is made with a butter and garlic base, then flour and milk are added to thicken it. It is then seasoned with Dijon mustard, Parmesan cheese, and herbs to create a decadent sauce.

Chicken Breasts: to make sure the cheese doesn't leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading. Make-Ahead Tip: the breaded chicken can be refrigerated covered for up to 1 day.

Literally translated, “cordon bleu” means blue ribbon—meaning an award for excellence! The term also refers to thin, boneless pieces of chicken; topped with a slice of each of a variety of ham and cheese types. Traditionally, the stacks are rolled up and sauteed in a skillet.

Classic chicken cordon bleu is made with the following ingredients: chicken cutlets, cooked ham, Swiss cheese, bread crumbs, and simple spices. It's usually topped with a rich cream sauce spiked with a hint of Dijon mustard.

For years I believed that chicken cordon bleu was a French invention, but it actually originated in Switzerland as a schnitzel filled with cheese around the 1940s, with the first reference to it in a cookbook in 1949.

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.

For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.

Here's the how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature—the thin and uniform shape will melt faster and more evenly. Add Booze!

The result is neat little parcels of golden-brown crunchy breadcrumbs encasing chicken and melted cheese and ham. Panéeing, or breadcrumbing, whereby you coat meat first in flour, then egg and finally breadcrumbs, is a non-negotiable part of chicken cordon bleu; it is what gives it its beautiful appearance and texture.

Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

Is chicken cordon bleu French or German? ›

The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.

The French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique, the cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

The legendary cognac Martell Cordon Bleu is an international emblem of excellence. Ideal for special occasions, the taste of this French cognac is an explosion of spicy fruit notes and elegant richness.

Chicken Cordon Bleu is a beloved dish that many people enjoy worldwide. Its name evokes images of gourmet dining, and its taste is a delightful blend of chicken, ham, and cheese, all encased in a crispy breaded exterior.

A soft yellow full fat margarine with a firm consistency and ability to spread at ambient temperature. Predominantly used for baking.