I'm excited to share a delicious sauce for cordon bleu chicken. The rich flavor of this creamy mushroom sauce is the perfect way to serve this classic chicken breast rolled around swiss cheese and slices of ham, coated with golden, crispy breadcrumbs. It is absolutely mouth-watering.

– 1½ pound Portobello mushrooms rinsed and sliced – 2 tablespoons butter – 1 white onion (large), diced – 2 tablespoons all-purpose flour – 1 cup white wine – ½ teaspoon salt (or more, to taste) – ¼ teaspoon freshly-cracked pepper (or more, to taste)


In the saucepan or pan, heat butter over very medium heat. Add the onions and cook covered until they turn translucent (about 5 minutes); occasionally stir to cook evenly.

Step 1:

Add the mushroom and simmer covered until they are cooked through (about 5 minutes). Sprinkle the flour and whisk to combine well. Add the wine and stir until the mixture thickens to your preferred consistency (bear in mind it thickens more as it cools). Season with salt and pepper to taste and serve.

Step 2:

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