Name: Flambéed chicken with asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp seasoned plain flour; 2 tbsp olive oil; knob of butter; 4 shallots finely chopped; 4 tbsp brandy or cognac; 300ml chicken stock; 16 asparagus spears halved; 4rounded tbsp crème fraîche; 1 tbsp chopped tarragon

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Flambéed chicken with asparagus

Flambéed chicken with asparagus

Mary Cadogan

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Serves 4

A challenge

Prep: 15 mins

Cook: 35 mins

A star rating of 4.8 out of 5.152 ratingsRate

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An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes

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Crunchy new potatoes

A star rating of 4.7 out of 5.94 ratings

Ingredients

Nutrition

Units:

MetricUS

4 boneless, skinless chicken breasts
1 tbsp seasoned plain flour
2 tbsp olive oil
knob of butter
4 shallots

finely chopped
4 tbsp brandy or cognac
300ml chicken stock
16 asparagus spears

halved
4rounded tbsp crème fraîche
1 tbsp chopped tarragon

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Nutrition: per serving

kcal395
fat19g
saturates8g
carbs7g
sugars4g
fibre3g
protein42g
salt0.9g

low

Method

step 1

Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
step 2

Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.

Recipe from Good Food magazine, May 2009

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A star rating of 4.8 out of 5.152 ratings

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