Flambéed chicken with asparagus

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Results 61-80

• hma204

  05 April 2011

  hma204 commented on this recipe

  I would like to make this but don't have any brandy or Cognac and do not want to waste money buying it for one recipe. Does anyone know if this would be good without it? How important is the alcohol in this recipe?

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• maacka

  13 April 2011

  maacka rated and commented on this recipe

  

  This was really lovely! Used Chivas Regal, as did not have any brandy and also thyme instead of tarragon and it was delicious! Will definitely try again with tarragon... The flambeeing bit was fun an added to the dish

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• MizzyH

  13 April 2011

  MizzyH rated and commented on this recipe

  

  I did make this dish as I said I would and it went down a treat! Our friends said they would happily have it again, as did my OH. The sauce WAS a bit on the runny side, so I reduced it. However, it did curdle slightly and I had to whip it into submission and serve it quickly! I think I had the heat up too high, so won't make that mistake again. I think it might actually taste better using chicken thighs and as there'll be nine of us next Sunday, it would work out cheaper!!

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• sue

  20 April 2011

  sue rated this recipe

  

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• Deeanne23

  05 May 2011

  Deeanne23 rated and commented on this recipe

  

  Absolutely scrumptious dish. Will make again and again. Such a hit at our dinner party! :)

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• justineaguilera

  06 May 2011

  justineaguilera rated and commented on this recipe

  

  I really enjoyed this dish, i was very nervous about the flambe part so i lit the congac in a ladel and then poured it into my pan! it was simple as pee's! I made this for my mum and boyfriend on easter sunday and everyone LOVED it!! its going to be my new fave dish i think! Also i used really big aspargus stalks i didnt think they would cook but they did, (i did leave it a few mins longer than the 5 though cos they were massive) brill dish and cant wait to make it again.

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• Adam

  08 May 2011

  Adam rated and commented on this recipe

  

  Some care is needed for the flambeeing, but otherwise a simple and very tasty dish - will definitely be doing again!

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• Lyndon

  08 May 2011

  Lyndon commented on this recipe

  For the person who did not fancy the flambe experience try putting the brandy in a ladle first, hold it over the flame on a gas hob, tip it slightly to ignite and then pour over the food. If you have an electric hob....ignite brandy in ladle using match then pour !!

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• Col

  09 May 2011

  Col rated and commented on this recipe

  

  Really not a sucess in our house, we like all the ingredients but it just didnt have the 'wow' factor when put together, wont be doing again, sorry!

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• rfurber

  12 May 2011

  rfurber rated this recipe

  

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• Sharon

  14 May 2011

  Sharon rated and commented on this recipe

  

  We had friends round for dinner and tested this on them. Both us and them thought it was a wonderful dish. I agree with other reviewers it is not a difficult dish. I used the reviewers tip about lighting the brandy in the ladle, great idea and worked a treat. Very, very tasty, will definitely make again. May use mushrooms when asparagus is out of season. I also used dried tarragon in with the stock as another reviewer did.

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• timlundberg

  21 May 2011

  timlundberg commented on this recipe

  Delicious, very easy and very very tasty. Do not be put off by the Keen Cook bit, it is a surefire hit. Also don't be put off by the flambe bit, no different to lighting a xmas pudd, unless you put too much brandy in. On this rare occasion I see no reason to tweak, add, vary or deduct anything from this recipe. Served with beans and crispy fast roasted pots. And cooking it again tomorrow according to my wife....

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• Re Morrill

  23 May 2011

  Re Morrill rated and commented on this recipe

  

  I served it with rice! Good flavour, great mid week dinner!!

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• Twiggles

  25 May 2011

  Twiggles rated and commented on this recipe

  

  Everyone left empty plates, so I will be cooking this dish again.....perhaps with some mushrooms, next time? I did not have any brandy, so used whisky/wine instead, I also didn't flambe the meat/sauce. Still tasted great though!

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• ItsKath

  31 May 2011

  ItsKath rated and commented on this recipe

  

  Well the end result was very tasty but the flour dusted chicken welded itself to the pan whilst i was frying it and the sauce needed thickening as was very runny but otherwise was ok. i also used a ladle for igniting the brandy and added mushrooms and garlic. Will make again!

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• Sophie

  13 July 2011

  Sophie commented on this recipe

  This dish was perfect for a girlie night. Creamy, comforting. I used cider brandy made in Herefordshire, dried tarragon which worked very well, and served it with seasonal greens and garlic bread...oh and wine, lots of wine! Got a great response from the girls.

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• TonyM

  28 July 2011

  TonyM rated and commented on this recipe

  

  Just cooked this tonight and was very good, I would definitely cook this for guests. Not too difficult and does not require constant tending, so you can get on with the side dishes.

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• VicWiggers

  05 August 2011

  VicWiggers rated and commented on this recipe

  

  Sauce was amazing, if not slightly scary to make!

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• Jacg

  22 September 2011

  Jacg rated and commented on this recipe

  

  I made this for my mums birthday as she's a huge fan of asparagus! Lovely dish, simple to put together, but I do agree that the sauce was a bit thin, not too much of a problem as it still tasted good!

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• Colette

  30 September 2011

  Colette rated and commented on this recipe

  

  This was nice but a little bland for my boyfriend and I. I think it would definitely be better served with rice to soak up the sauce. Also, perhaps adding garlic might make it a little tastier, so I might try it again with these changes.

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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 42g, carbohydrate 7g, fat 19 g, saturated fat 8g, fibre 3g, sugar 4g, salt 0.9 g

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