Reviewed: Feb. 14, 2009

I was unimpressed. It was okay, but I was expecting much better.

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Reviewed: Oct. 16, 2008

This was so so good and the avacado just made the dish. The only downside was that I had to learn to get everything prepared ahead of time. But it was great.

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lizzieb83

Cooking Level: Beginning

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Reviewed: Aug. 17, 2008

Excellent. I won't make it a lot only bc of the amount of calories and bf's not a mustard fan, so something I'd be making only for me. I'm glad I only made one piece of chicken or I'd probably be eating more of it right now! It is very creamy and rich and I love the mustard flavor with the chicken, cheese and avocado. I don't have green onions, so I used chives, and I subbed mozzarella for the Camembert (I know, I know, but I REALLY wanted to try it and I forgot to buy Camembert at the store yesterday). I'm sure it would be even better with the correct cheese. Thank you!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 21, 2008

this is pretty easy to make. it came out pretty rich.

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PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

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Reviewed: Apr. 11, 2008

I made this last night, and my family loved it! They thought it was really "fancy". My 12 year old even complimented me on the presentation! I made a few changes--I browned the chicken breasts in about 1 TBSP of butter and a little canola oil. While the chicken was cooking, I sprinkled the breasts with chicken fajita seasoning (we just love the variety of flavors in this seasoning!). I could not find Camembert cheese, so I used brie. My kids won't eat avacado, so I left that out on their portion. We used the sauce on our asparagus as well. My 16 year old wants me to make it with cauliflower next time, because he thought the sauce would be perfect on it. I thought it was great! Thanks for the recipe!

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Dee

Cooking Level: Intermediate

Home Town: Friendswood, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 11, 2008

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!

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ADOE

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Kennebunkport, Maine, USA

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Reviewed: Jan. 15, 2008

This recipe was great!! I added bacon under the avocados, the combination of flavors was fantastic.

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mrsmaryj

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Reviewed: Nov. 28, 2007

This was ok. I agree that the sauce was a little bland. But it made for a quick meal. Don't know if i'll try it again.

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Mpresid

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Reviewed: Aug. 9, 2007

Had Camembert Chicken at a pub the other night and loved the sauce so much i looked it up on here. I just wanted the sauce recipe. Got the sauce recipe and made a few small changes like a small amount of red onion instead of green and more cheese. We had it on pork and steamed veggies, and was bloody beautiful. The other half refused to eat avocado but actually enjoyed the sauce even tho he doesn't like the cheese by itself... Worked well on my veggies the next night too....thanks

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DICELEE

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Reviewed: May 1, 2007

This sauce was nice. In some of the reviews, some said it was too mild -- if that's the case, definitely use the camembert and NOT brie, as camembert has a stronger flavor. And, you could just add a bit more of the cheese. I had problems with the flour leaving lumps... probably my fault since I'm not good at flour mixtures. As with other reviewers, I found the avocado to be the highlight of the dish. Also, I just used frozen, breaded chicken from Costco and cooked it in the oven, served the sauce on top. Worked great!

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kambri

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2007

this was sooo good and not hard at all. I made it for my husband but would be great for a dinner party or date.

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Jenny

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Reviewed: Aug. 14, 2006

Not my favourite. I agree tht the sauce was kind of bland. My parents, on the other hand, LOVED it. They saved the extra sauce and used on fish later in the week. To me it was kind of boring. I probably won't make this again.

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PrincessKristy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 11, 2006

Great! My boyfriend really like this! I just add a little more milk to make the sauce a little more runny.

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Diana

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Reviewed: Aug. 13, 2004

This was OK for a different take on chicken. The cheese sauce became thick fast and did not hold up that great for leftovers, but it tasted pretty good the day I made it.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 23, 2004

I made this for some friends who just had a baby. They loved it not to mention it reheats well!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: May 16, 2004

I was disappointed with this recipe. My husband hated it, and I thought it was okay, but nothing special. It was actually pretty bland.

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SUSIE5

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Reviewed: Apr. 20, 2004

This was nice except it was not very cheesy tasting. The mustard and onion were the strong flavours. Still prefer CRUMBED AVOCADO STEAK from this site.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 15, 2004

We all thought this was good, but not worth the 5 stars that many gave. I would give points for originality though. I found a bit bland. It was easy however- i might make again

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CALIFORNIADREAMIN

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Reviewed: Mar. 6, 2004

Great &easy. Pound chicken breasts first so they cook evenly. Sauce thick so I added extra milk. Impresive dish and filling. I would serve with spinach salad. Brie works well and is less costly & easier to find.

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BRIDGEBABE

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Reviewed: Feb. 6, 2004

The flour/butter base of this sauce made it taste too much like a basic gravy. Next time I will try using cream and reducing it down. The Camembert and mustard was a good combo, but covered up by the 'gravy' taste. Husband said it reminded him of biscuits and gravy.

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NURSEARS

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