Camembert Chicken Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 2, 2002
Easy to prepare and quite tasty
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Cooking Level: Expert

Home Town: Eldon, Iowa, USA
Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 11, 2002
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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Reviewed: Sep. 20, 2002
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.
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Home Town: North Chicago, Illinois, USA

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Reviewed: Sep. 12, 2002
Delicious!
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Reviewed: Aug. 10, 2002
What a delicious meal, and so easy to make. The mustard in the sauce added that extra flavour.
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