Flambéed chicken with asparagus

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Results 21-40

• Gemma

  14 July 2009

  Gemma rated and commented on this recipe

  

  I did this for my family as a midweek dinner and it was gorgeous. Served with oven roasted baby potatoes and carrots. The sauce is rich and creamy and I will definitely make this again. It's actually very easy and would say not to be put off by the "keen cook" tag - I can only imagine this is because of the flambe part of the recipe.

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• caz

  28 August 2009

  caz rated and commented on this recipe

  

  Lovely recipe, quick and easy and went down well when cooked for some friends. Did however chicken out and got my hubbie to do the flambe bit as I always do!!

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• Ellie81

  11 October 2009

  Ellie81 rated and commented on this recipe

  

  This is SO good - and I agree with some of the above comments that you don't need to be a 'keen cook', especially if you bypass the flambee step and just boil off the alcohol! This makes me think of meals I've had in tiny French cafes, try it, it's lovely.

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• Alex

  16 October 2009

  Alex rated this recipe

  

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• Gemma Russell

  07 November 2009

  Gemma Russell rated and commented on this recipe

  

  I cooked this last night at a dinner party and it went down really well. It is not that hard to cook at all so don't be put off for the keen cook! Would def do again!

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• Sue

  15 November 2009

  Sue rated and commented on this recipe

  

  Very nice but did need the sauce thickening as suggested. I cooked this ahead of time but stopped before addiing the asparagu then reheated and added asparagus and creme fraiche just before serving

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• star

  23 November 2009

  star rated and commented on this recipe

  

  i didn't rate this at all. i found it rather boring. i'm not the biggest fan of whole chicken breasts (much rather it chopped up small) as i find it boring to eat even if it is seasoned. chicken was lovely & tender though. didn't really enjoy the sauce either. This tasted like something I've had before but can't put my finger on what!

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• Orla

  29 November 2009

  Orla rated and commented on this recipe

  

  doubled up on the sauce, asparagus and shalotts and this was fab. I also used half creme fraiche and half philadelphia light which made it a bit creamier

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• sxmscorpio

  06 December 2009

  sxmscorpio rated and commented on this recipe

  

  Very easy and quick. I see now why the recipe says stand back when you light the brandy...there is a lot of flame! I did not notice until I actually served the meal that there is no salt in the recipe at all...and I blindly followed it! The sauce does need salt otherwise it's rather bland. So, with salt, this was a very nice and easy dish to make.

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• Kerrie

  29 December 2009

  Kerrie rated this recipe

  

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• Rachael Henderson

  04 January 2010

  Rachael Henderson rated this recipe

  

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• jelly and ice cream <3

  20 March 2010

  jelly and ice cream <3 rated this recipe

  

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• Richard Stevens

  04 April 2010

  Richard Stevens rated this recipe

  

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• katrina

  25 April 2010

  katrina rated and commented on this recipe

  

  Did this as Sunday dinner today. Need to practise my flambeing but the taste was still as good. Served with baby new potatoes and diced steamed carrots. Cut the chicken into large chunks to make it more manageable to kiddies. Very easy to make and clean plates all round. Will certainly be making this recipe again for as buffet dish for summer party!!

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• JOOLES

  03 May 2010

  JOOLES commented on this recipe

  This sounds lovely, although we dont tend to use breasts we prefer thighs. So when i make this, and i will, i'll use thighs and follow the recipe as it is but simmer the thighs for about 30mins till cooked through. I would be making this on a sat night, and i do like to cook ahead of time on this night, so im kinda hoping i could brown off the thighs with the shallots then stop add the stock with some sliced mushrooms and crushed garlic and continue with the rest when we are ready. I cant see how this wouldnt still be ok, its kinda similar to what Sue did (page 2). Im a little scared of the flambeed bit so i may just cook it off as others have said (i like my kitchen and eyebrows). As to what id serve this with im not sure yet, but there will be spinach envolved as we have lots of this growing, and we just love it and never tire of it. I will come back ansd comment on how it went.x

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• Katharine

  10 May 2010

  Katharine rated and commented on this recipe

  

  This is incredible!!! Seriously this is one asparagus recipe to try this year! This was gobbled down by my guests who have already asked for a repeat performance as soon as possible!

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• kate

  11 May 2010

  kate rated and commented on this recipe

  

  This is an excellent dish, I had my my aged aunts (all in their late eighties staying and they nearly licked their plates clean. Do not be put off by the Keen Cook thing, it is one of the easiest dishes you will ever cook - minimal effort, maximum flavour!!

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• Jan's Binder

  11 May 2010

  Jan's Binder commented on this recipe

  I made this for some friends who were visiting for a few days. It was absolutely delicious, much enjoyed by all but did not take very long to make. Will definitely be making this again.

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• Charlaine

  19 May 2010

  Charlaine rated and commented on this recipe

  

  Great recipe, added some chilli flakes for an extra kick. Also used dried tarragon instead of fresh and added the herbs with the stock. A definite favourite.

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• Katiekoo

  20 May 2010

  Katiekoo rated and commented on this recipe

  

  Really really good very enjoyable, so going to do this again yum!

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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

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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 42.0g, carbohydrate 7.0g, fat 19.0 g, saturated fat 8.0g, fibre 3.0g, sugar 4.0g, salt 0.9 g

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