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Camembert Chicken

Camembert Chicken

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
cooknerd

cooknerd

Chicken breasts topped with avocado and a yummy cheese sauce. This dish goes well with steamed fresh vegetables.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Spray a skillet with cooking spray, and place over medium heat. Fry chicken breasts in the skillet until cooked through, about 20 minutes.
  2. While the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. Stir in green onion, and cook, stirring constantly, until the mixture starts to brown. Gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. Remove from heat, and stir in the mustard and Camembert until melted and smooth.
  3. Remove chicken to serving plates, and top with slices of avocado. Pour sauce over the chicken, and serve.
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Reviews

FREDK
30

FREDK

10/28/2003

Just as advertised, very easy and ritzy. As usual I made a few small changes to the recipe. Our son was home from college with a group so I had to multiply and as the number changed, I changed the principle method of cooking the chicken from pan to oven. The only thing I would change is how to handle the cheese. Camembert is very similar to Brie which could be used. I wasn't sure how to handle the corn starch skin. I reasoned the corn starch would become incorporated and add to the thickening. It didn't. The next time I thought I would heat the cheese separately and add it to the green onion butter mixture, don't. Next time I'll trim the cheese "skin" and have a snack while cooking. This recipe is a keeper, quick easy and kinda fancy.

cooknerd
21

cooknerd

1/22/2003

What a delicious meal, and so easy to make. The mustard in the sauce added that extra flavour.

SMB41
18

SMB41

5/14/2003

I used brie (rind removed) instead of Camembert, and the sauce came out smooth, rich, and very tasty with a hint of spiciness from the mustard. I also used only 2 chicken breasts and used the extra sauce over steamed asparagus spears -- DELICIOUS!

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