Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(114 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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  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 shallots, finely chopped



    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



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  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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26th Oct, 2014
Made this for a dinner party last night and my guests wanted seconds. Followed the recipe to the latter except I used dried tarragon and had to add a bit of cornflour to thicken the sauce. I must admit I was a bit worried at the point before you add the creme fraiche and asparagus as it looked really unappetising! However I tasted it and it was very yummy ......... breathed a huge sigh of relief. I will definitely be making this again.
28th Apr, 2014
great flavours, i added an egg yolk and whisked it in just before serving made the sauce much better
2nd Aug, 2013
This is an excellent recipe, super easy to make, yet delicious and also quite impressive...I will definitely make it again
3rd Jul, 2013
Tried this for a quick supper for 2. It was simple to halve the recipe, but I actually put in a little extra asparagus - 12 spears instead of 8 - also left out the butter just to lower the fat content further. It was delicious, easy to make, a great summer meal served with a few new potatoes and some french beans or peas.
26th Jun, 2013
Very, very good!!! Try it! :)
thecherub's picture
3rd Jun, 2013
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.
2nd Jun, 2013
1st Jun, 2013
This recipe is not difficult at all and even if you don't actually set light to the chicken it still tastes great.
16th May, 2013
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.
5th May, 2013
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!!


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