Wednesday, February 1, 2017

Meal No. 1744: Chicken Cordon Bleu

Last Thursday night, the Roediger House meal for four featured chicken cordon bleu topped with a delicious (but thick!) Gruyère cream sauce, along with southern creamed corn and stuffing. We were well-satisfied by meal's end, but also a tad uncomfortable. It was more than ample, providing lunch leftovers for the following day.

"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

"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.

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