Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(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
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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.

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Comments, questions and tips

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niamhsands
24th Apr, 2013
5.05
So so so so good!!! You HAVE to try this!
hanabie
18th Apr, 2013
5.05
Really really tasty, though the chicken doesn't need quite as long as it says!
sjlalor
6th Apr, 2013
5.05
Really easy and absolutely delicious. We served it with some brown rice.
sheilaporter
23rd Mar, 2013
5.05
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
10th Mar, 2013
5.05
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
4th Nov, 2012
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
lizag83
3rd Sep, 2012
5.05
Lovely! Will defo make again, I didn't have any brandy but managed to buy a miniature bottle from the local off licence
p74607
5th Aug, 2012
5.05
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
29th Jul, 2012
5.05
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
29th Jul, 2012
5.05
Really lovely recipe, everyone really enjoyed. Although it says for the keen cook it wasn't as complicated as it sounded

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