"Chicken breasts topped with avocado and a yummy cheese sauce. This dish goes well with steamed fresh vegetables." — cooknerd
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vegetable cooking spray
skinless, boneless chicken breast halves
1 1/2 tablespoons
green onion, chopped
coarse grained prepared mustard
Camembert cheese, cubed
avocado - peeled, pitted and sliced
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.
I was unimpressed. It was okay, but I was expecting much better.
What a delicious meal, and so easy to make. The mustard in the sauce added that extra flavour.
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!
This is a WINNER. Rich and creamy with a great depth of flavor from the mustard, green onion and Camembert. This is a great low-carb dinner recipe too if you OMIT FLOUR and use HEAVY CREAM(it will thicken itself,if you cook down) instead of milk. The "star" of this recipe, is the avocado, so I wouldn't skip that. Nicole Jansen, this is excellent! If I wasn't doing low-carb, I wouldn't of changed a thing; esp. the Camembert. Thank you for a different,delicious, quick and great- for-company recipe!
Excellent and easy! Rather than make the sauce in a separate pan, I removed the chicken breasts from the frying pan, deglazed with a little wine, then continued with the sauce, adding more onion that called for. Delicious!
Absolute LOVED this recipe! Going to make it again tonight! I really like the tangy-ness of the mustard :-)
Very quick and easy! And so delicious. I followed someone else's suggestion and made less chicken and used the rest of the sauce over cooked asparagus...oh to die for! We will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 244
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