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One Pan Chicken with Ham & Camembert, Garlic Cream Sauce



This refined dish combines tender, caramelised chicken medallions with a creamy camembert garlic sauce. The addition of dry white wine and nutmeg gives the sauce depth and a touch of elegance. Perfect for a special meal cooked entirely on the stovetop. Use a decent camembert but don’t go over the top. Some of the cheese will melt into the sauce, while the rest will provide a delightful cheesy bursts to the dish. Easy to make for that restaurant quality meal at home.

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24 Comments

  1. Your creativity knows no end! I made this just for me with one huge chicken breast (as they usually are here in Spain) and had 2 large medallions for me with the rest for another delious meal. I just so happened to have Camembert and a pale rose that was nearly a white. Perfect, perfect….thank you again for another culinary adventure! So tender, juicy and another fabulous fabulous sauce. Heavenly!

  2. Cooking this tonight, with ChΓ¨vre (can't eat Camembert). I simply want to try every creamy, cheesy chicken recipe from your vast repertoire πŸ˜… and most of the other ones, of course. Can't wait for Joel and Kenji cookbook. With a little tribute to the one and only Whiskey❀

  3. Thank you chef for another simple tasty meal with my favorite creamy cheese. Bought the expensive French brand during the holidays & still have some leftover. So this will be on my menu tomorrow. Can't wait to try the sauce it looks yum. Awe Kenji waiting in the wings is always so nice to watch. Patiently waiting for his treat. Regards,

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