We have tried to find the perfect sauce for our chicken cordon bleu and after much trial and error and modifications I think we have the perfect sauce recipe.
2 tbsp butter
1 portabella and 8 oz brown mushrooms, sliced
Pinch of salt and pepper
2 garlic cloves , minced
1/4 cup (65 ml) white wine or rose (or cooking wine)
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream
1/2 cup parmesan ,finely grated
2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)
splash of soya sauce
1 tsp corn starch and some water to thicken
melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown – takes about 4 to 5 minutes. No need to stir constantly.
Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
Add white wine – it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, cream may split.
Stir occasionally and simmer for 2 – 3 minutes until it thickens. It shouldn’t be super thick, this is a rich sauce.
Stir through thyme, adjust salt and pepper to taste. Add cornstarch and water, simmer until thickened. Remove from stove.
Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes.