Saturday, March 21

Chicken Cordon Bleu Sauces

Sauce #1:

1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
Juice of 1 lemon (about 1/3 cup)

Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups, 8 servings of 1/4 cup each.

Sauce #2:

2 Tbsp butter or margarine
2 Tbsp flour
1 cup milk
1 tsp chicken base
salt and pepper to taste

Prepare sauce by making a roux of butter & flour (this means melting the butter and mixing in the flour with a whisk or fork). Then add milk and chicken base. Bring to a boil, stirring constantly until thickened. Season to taste. Serve over hot chicken rolls.

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