Step 1

Whisk cornstarch and heavy whipping cream together in a small bowl. Set aside.

Step 2

Bring butter, broth and bouillon to a simmer in a medium-sized pot and reduce for 10-15 minutes.

Step 3

Stir in the cornstarch and whipping cream mixture and continue to cook until the sauce until thickens.

Step 4

When sauce is heated through and thickened, add pepper and basil.

Step 5

Serve over Chicken Cordon Bleu.