Chicken with Camembert Sauce

    • < />
    • < />

    Chicken with Camembert Sauce

    Chicken with Camembert Sauce

    (46)
    30min


    49 people made this

    Ideal for a fancy entree or even a main chicken is fried then served with avocado and a rich Camembert sauce.

    Ingredients
    Serves: 3 

    • vegetable cooking spray
    • 3 skinless, boneless chicken breasts
    • 2 tablespoons butter
    • 1 1/2 tablespoons plain flour
    • 1 spring onion, diced
    • 3/4 cup (190ml) milk
    • 1 tablespoon coarse grained prepared mustard
    • 90g Camembert cheese, cubed
    • 1 avocado, peeled, pitted and sliced

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Spray a frypan with cooking spray and place over medium heat. Fry chicken breasts in the frypan until cooked through; about 20 minutes.
    2. While the chicken cooks melt butter in a small frypan over medium heat and stir in flour until smooth. Stir in spring onion and cook stirring constantly until the mixture starts to brown.
    3. 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.
    4. Remove chicken to serving plates and top with slices of avocado. Pour sauce over the chicken and serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (46)

    by
    30

    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.  -  20 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    21

    What a delicious meal, and so easy to make. The mustard in the sauce added that extra flavour.  -  10 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    19

    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!  -  11 Oct 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate