SAUCE FOR CHICKEN CORDON BLEU OR ANY CHICKEN DISH

1 1/2 sticks butter 

1 cup chicken broth or stock 

2 teaspoons chicken bouillon

2 tablespoons cornstarch 

2 cups heavy whipping cream 

1 teaspoon pepper 

1 tablespoon basil (optional)

1 teaspoon Lawry’s seasoning salt

In a small bowl, whisk together cornstarch and heavy whipping cream; set aside. In a medium-size saucepan, bring butter, broth and bouillon to a simmer; reduce for 10-15 minutes. Whisk in cornstarch and heavy whipping cream mixture and continue to cook. Continue whisking until it thickens. When thickened, add pepper, basil, Lawry’s and other seasonings you’d like to use. Makes enough for 5-6 chicken breasts