Flambéed chicken with asparagus

Flambéed chicken with asparagus

  • 1
  • 2
  • 3
  • 4
  • 5
(110 ratings)

Prep: 15 mins Cook: 35 mins

A challenge

Serves 4
An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal395
  • fat19g
  • saturates8g
  • carbs7g
  • sugars4g
  • fibre3g
  • protein42g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tbsp seasoned plain flour
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 tbsp brandy or cognac
  • 300ml chicken stock
  • 16 asparagus spears, halved
  • 4 rounded tbsp crème fraîche
  • 1 tbsp chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (116)

wonderwomen's picture

can i use white wine instead of brandy don't like brandy taste many thanks xx and onions instead of shallots

juliascriv's picture
5

This recipe is brilliant, surprisingly easy, and very very tasty. I served with new potatoes, and don't forget some crusty bread to mop up the sauce at the end. Highly reccomend!

curlyjefferson13's picture
5

Absolutely divine, really easy and completely delicious. I served with roasted new potatoes and added some mushrooms that were left in the fridge. Also omitted the booze as I forgot, but still gorgeous!

cvw176's picture
5

Very easy to make and impressive! I've cooked this twice in 2 weeks for 2 groups of people and it's gone down really well! Tastes great. I served with new potatoes and green beans.

patsyminx's picture
5

As mentioned before this is easy and tastes delicious. I didn't have shallots or creme fraiche but onions and Philadelphia Light worked very well . Will definitely make again . V tasty

KochinVeronica's picture
5

It was so tasty I literally licked the plate clean.

catie74's picture

The whole family really enjoy this. I use chicken thighs as we feel it has more flavour. I serve it with rice

jandc415's picture

Really enjoyed this meal and easy - even for just the enthusiastic amateur. My thoughts: (1) You don't need to flambee the brandy if you don't want to, or you're using an electric hob! (2) Don't worry about the liquid not entirely covering the chicken while cooking. It will still cook and if you're tempted to add more liquid, all you'll be left with is an overly watery sauce. (3) Served with rice and that was fine, but would be good with new potatoes too. (4) Yes, definitely feel free to add some garlic or mushrooms at the start of serving to add some additional flavour. (5) The asparagus goes quite quickly from uncooked to cooked to mushy! Keep an eye on it. (6) Add the chicken to the mixture of oil and butter in the frying pan just before you add the flour carefully as it can splash. And no need to dice the chicken as others have suggested. Even with large chicken breast (eg chicken supreme) it will still cook. Don't worry if it's still looking very pink just below the surface just after you've browned them - that's completely normal. It's not supposed to be completely cooked that early on. I would suggest not taking more than 4-5 minutes (tops) to brown.

bossballer's picture
5

i loved this recipe. i used double crème fraîche and dried estragon and the flavour was amazing.

FreyaT's picture
5

Made this for a dinner party last night and my guests wanted seconds. Followed the recipe to the latter except I used dried tarragon and had to add a bit of cornflour to thicken the sauce. I must admit I was a bit worried at the point before you add the creme fraiche and asparagus as it looked really unappetising! However I tasted it and it was very yummy ......... breathed a huge sigh of relief. I will definitely be making this again.

dodddy's picture

great flavours, i added an egg yolk and whisked it in just before serving made the sauce much better

Echanis1's picture

This is an excellent recipe, super easy to make, yet delicious and also quite impressive...I will definitely make it again

finisterre's picture

Tried this for a quick supper for 2. It was simple to halve the recipe, but I actually put in a little extra asparagus - 12 spears instead of 8 - also left out the butter just to lower the fat content further. It was delicious, easy to make, a great summer meal served with a few new potatoes and some french beans or peas.

uliana's picture

Very, very good!!! Try it! :)

thecherub's picture
5

This was great, the only changes I made were to chop the asparagus into quarters and left out tarragon as we don't like it. Was a delicious meal and will do again. Out of asparagus season I think fine green beans would work just as well. I flambeed the brandy (a first for me) and my eyebrows are still intact. Not difficult at all. Fantastic.

suzymmorton's picture
5

This recipe is not difficult at all and even if you don't actually set light to the chicken it still tastes great.

vickikeen's picture
5

We love this recipe and it has become a weekly favourite. I leave out the brandy mid week and it doesn't seem to change the taste much.
Easy to prepare, very tasty and goes down well with everyone I've given it to. Usually serve with rice.

sweldo's picture
5

I didn't have creme fraiche in the fridge so used light Philly, otherwise the ingredients were as recipe. I served with new potatoes and spinach. I'll certainly be doing this again!! I certainly don't agree with the "keen cook" grade - anyone can do this!!

jillprince's picture
5

Perfect .... Cooked in a large electric multi pan ..... Needed to add more stock and also added baby mushrooms .... Chicken was very tender ... Will make again .....

Pages

Questions (5)

Elgordo's picture
5

I want to make this for a dinner party but dont want to spend too much time in the kitchen when my guests arrive - can i pre make this to the end of step 1. then heat and follow the instructions for step 2 ?

goodfoodteam's picture

Hi siobhanbrennan1 thanks for getting in touch. Yes that should be fine to do as you suggested. If you make it earlier in the day or the day before - make the dish up to the end of step 1, allow to cool then cover and refrigerate until shortly before you're ready to serve. When reheating, ensure it's piping hot throughout before finishing the dish from step 2 onwards. Have a great dinner party!

Elgordo's picture
5

This worked out perfect thanks!! Brilliant and very easy dish, especially if pre prepared!

verheijen's picture

Would it be possible to make this ahead of time??

goodfoodteam's picture

Hi there, 

For best results we wouldn't recommend freezing or making this in advance.
 

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…