This is a very easy, simple to follow recipe. The only reason I did not rate it as a 5 star recipe was because I thought it lacked just a little bit of flavor. So what I did was add the white wine gravy from the "Chicken Cordon Bleu II" recipe on this site. However, since I avoided that whole recipe because of the high fat, I made a few adjustments which are as follows: I used 1 tbsp of butter, melted in a skillet, added 1 crushed chicken bouillon cube, 1/2 cup white cooking wine, 1/4 cup water, 1/4 cup heavy whipping cream, 1/4 cup milk, (or just 1/2 cup whipping cream if you dont want both). Let simmer and whisked off and on for about 10 minutes. Let stand in warm skillet until thickened. Salt and pepper to taste. VERY GOOD on this already good Chicken Cordon Bleu recipe. Have already made twice in the past 2 weeks just like this. Goes great w/ mashed potatoes. =D
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This is a very easy, simple to follow recipe. The only reason I did not rate it as a 5 star...