Flambéed chicken with asparagus

Recipe uploaded by

Mary Cadogan

28 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.
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.

PER SERVING

395 kcalories, protein 42g, carbohydrate 7g, fat 19 g, saturated fat 8g, fibre 3g, sugar 4g, salt 0.9 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/10599/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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
• 4 rounded tbsp crème fraîche
• 1 tbsp chopped tarragon

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

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
• 4 rounded tbsp crème fraîche
• 1 tbsp chopped tarragon

PER SERVING

395 kcalories, protein 42g, carbohydrate 7g, fat 19 g, saturated fat 8g, fibre 3g, sugar 4g, salt 0.9 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk