Flambéed chicken with asparagus

Flambéed chicken with asparagus

  • 1
  • 2
  • 3
  • 4
  • 5
(109 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)

niamhsands's picture
5

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

hanabie's picture
5

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

sjlalor's picture
5

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

sheilaporter's picture
5

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!

joanofarc67's picture
5

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!

29newlands's picture

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

lizag83's picture
5

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

p74607's picture
5

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.

marian72's picture
5

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.

foodyclaire83's picture
5

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

mandafers's picture
5

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

siandora's picture
5

Really tasty Sunday night special dinner.

burunduks's picture

Wow.

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

I also added leeks.

10 out of 10.

Crumbortwo's picture
3

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.

ashleyhouston71's picture
5

This is becoming a firm favourite in our house, something different for sunday dinner& the flames make it a bit more fun!

prittii's picture
5

Delicious recipe! The tarragon gave the final touch of perfection!

sallyrivers137's picture
5

Really lovely, I used half the oil and replaced the butter with bertolli olive spread and used low fat CF so healthier and still yummy, definitely making again!!

ale4tastygrub's picture
4

This was really tasty, good to look at and filling. I served it with large roasted potatoes. I halved the recipe for two, and still had to much liquid, reduced, took the chicken and asparagus out to do this at the end. Popped the brandy in as one measure and lit it at the edge. Easy. Could be dressed up for a dinner party.

dstenlund's picture

Great recipe, the only thing I wasn't sure about is the sauce was so thin. Is it suppose to be that thin? Trying to perfect it for a dinner party of 12

greenandblacks's picture

I have cooked this on numerous occasions and it is consistently good for either a family meal or a dinner party. Sometimes I do it with onions and sugar snaps or onions and mushrooms if asparagus is out of season or I can't get shallots.

Pages

Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

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…