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Dijon Cream Sauce

2SP per 2tbsp serving.  This sauce is amazing on the Chicken Cordon Bleu, but it's also great on roasted potatoes.
Servings: 16
Author: Ed


  • 1 ½ cup s fat-free half-and-half
  • 2 Tbsp all-purpose flour
  • .5-1 oz grated Parmesan cheese depending on preference
  • 2 tablespoons of dijon
  • 8 slices Wegmans Food You Feel Good About Ultra thin sliced Swiss cheese
  • 3 oz Neufchâtel cheese
  • 1 tsp ground nutmeg
  • 2 tsp fresh thyme


  • Melt cream cheese into one cup of the half and half. Cook until smooth. Mix the flour into the remaining half and half really well, pour in while stirring. Bring to boil, reduce to simmer.
  • Add cheese, dijon, nutmeg, and thyme. Salt and pepper if needed, but wait until after the cheese incorporates since it can be salty. Right before plating, I add about 2 teaspoons of fresh thyme. It adds a freshness to the dishes and ties the flavors in with the chicken.
  • Serving is 2 tablespoons for 2 points! I like to put it on the plate and then plate my chicken cordon Bleu on top because it’s fancy and all. plus, you know how much sauce you have instead of trying to add it on top. This is also the bee’s knees on roasted potatoes, but we had 4 measly potatoes in the whole house tonight.