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.

Delicious!

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

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.

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!!

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 .....

So so so so good!!! You HAVE to try this!

Really really tasty, though the chicken doesn't need quite as long as it says!

Really easy and absolutely delicious. We served it with some brown rice.

I am making this tomorrow for twenty people for lunch on Easter Sunday. I make it to the point before you add the asparagus and creme fraiche and then freeze. I will take out of the freezer on Saturday night to defrost overnight and then reheat in covered dishes in the oven. Once hot I add the asparagus and complete the recipe. It works perfectly and removes the stress of cooking for so many on Easter Sunday. I have made this many times and it never fails . My only change to the recipe is that I add garlic with the shallots.i serve this with new potatoes , carrots roasted with balsamic vinegar and green beans. I have never had any leftovers of this dish!

Made tonight for the second time. First time the breasts were not cooked through, so by the time they were cooked a bit longer the asparagus was overcooked (the chicken breasts were probably too thick) but this time we diced the chicken. Also, as we could not get any fresh tarragon I put 1 tsp of dried in with the asparagus. Delicious... served with herby roast new potatoes (mixed herbs, garlic granules, salt and pepper and olive oil), and carrots .... is certainly a family favourite! 5 stars!

Ive been using this recipe since it was published, its wonderful and always goes down well at anytime of the year with diner guests.

Lovely! Will defo make again, I didn't have any brandy but managed to buy a miniature bottle from the local off licence

Great recipe! I did a trial run for a dinner party and was surprised how easy this was. My kids were not keen to try but wolfed it down and asked when can we have it again. Will double the asparagus next time and thicken the sauce more.

This is a very nice recipe. I made it following the suggested method. Bit scared about flambeing but worked out fine. Definitely make again. Gobbled up with much mmmmhhh sounds; always a good sign.

Really lovely recipe, everyone really enjoyed. Although it says for the keen cook it wasn't as complicated as it sounded

Fantastic recipe and really simple. Will definitely be making this again

Really tasty Sunday night special dinner.

Wow.

Try with Meat from Chicken Legs as the flavour increases two fold.

I also added leeks.

10 out of 10.

I thought this was nice but cannot see why everyone is awarding this dish five stars. I saw a comment about it saying use skinless chicken but the picture has chicken with the skin on. I decided to make a slight change here. I battered the chicken so that it was c.8mm thick. This tenderises the chicken and reduces the chance of you overcooking the chicken. I browned the chicken for 5 minutes and then cooked it in the sauce with the asparagus for about 5 minutes. It was perfect.