Chicken Cordon Bleu and Garlic Cream Sauce

When I need a quick but fancy-ish dinner, this is one of my most common fallbacks. At the Macey’s grocery store in Orem, the meat counter will prepare delicious chicken cordon bleus and sell them to you at a great price. I bought six for about 13 dollars. To cook them, simply bake them uncovered in the oven at 350 for about an hour (You can do less time if you have a meat thermometer, but I get nervous so I probably cook them a tad longer than necessary.) To prevent the Swiss cheese from running out of the ham, I make little foil boats to contain them. After they are ready, the spices Macey’s use are good, but I find that a garlic cream sauce really completes the meat. So, the following recipe is one my mom has used and it always turns out deliciously. The one hint is that I always seem to have a hard time getting it to thicken. So, near the end of its cooking, keep your cornstarch handy and sprinkle it in to reach your desired consistency. The sauce cools quickly so you can keep it in a mini crock pot if you’d like.






Garlic Cream Sauce:


Mix and heat in a saucepan the following two ingredients:
1-Tablespoon Butter
1-Tablespoon Flour

Add:
½ cup Half & Half
½ cup Chicken Broth
1/3 cup Parmesan Cheese (packed)
½ - 1- teaspoon Garlic Powder
Salt & Pepper to taste.