Good heavens, folks: the Saturday night meal at the Roediger House was one of those wowsers that makes me happy that I get to put some time into the kitchen. It was pretty darned delicious.
On the menu for yet another boys' night for the most regular regulars: chicken cordon bleu with a creamy dijon Gruyère sauce, along with lima beans and stuffing. I'm pretty sure this is the first time I've ever made this wonderful chicken concoction, and it turned out just right. I expect it will make subsequent appearances.
"Chicken Cordon Bleu," by Tyler Florence from the Food Network.
Gruyère Sauce based on "Le Chicken Cordon Bleu with Parmesan Dijon Sauce," by Ben Rayl from ComfortableFood.com.
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