Salsa de pollo cordon bleu para tiras jugosas

Ingredientes

• 2 tablespoons unsalted butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, preferably low-sodium
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup shredded Gruyère or Swiss cheese
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Preparación

1. 1

   In a medium saucepan over medium heat, melt the butter. Once foaming, add the minced shallot and cook for 2-3 minutes until softened and translucent.

2. 2

   Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Do not let the garlic brown.

3. 3

   Sprinkle the flour over the shallot and garlic. Whisk constantly for about 1 minute to create a pale golden roux.

4. 4

   Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Once smooth, add the heavy cream, Dijon mustard, and Worcestershire sauce. Whisk until fully combined.

5. 5

   Bring the sauce to a gentle simmer (small bubbles around the edges). Reduce heat to low and cook for 3-4 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Add the shredded Gruyère and grated Parmesan cheese. Stir gently until the cheese is completely melted and the sauce is smooth and glossy.

7. 7

   Taste and season with salt and pepper as needed (remember the cheese and ham are salty, so go easy on the salt).

8. 8

   Pour the warm sauce over freshly cooked chicken tenders. Garnish with fresh parsley and serve immediately.