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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jillprince's picture
5th May, 2013
Perfect .... Cooked in a large electric multi pan ..... Needed to add more stock and also added baby mushrooms .... Chicken was very tender ... Will make again .....
24th Apr, 2013
So so so so good!!! You HAVE to try this!
18th Apr, 2013
Really really tasty, though the chicken doesn't need quite as long as it says!
6th Apr, 2013
Really easy and absolutely delicious. We served it with some brown rice.
23rd Mar, 2013
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!
10th Mar, 2013
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!
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
3rd Sep, 2012
Lovely! Will defo make again, I didn't have any brandy but managed to buy a miniature bottle from the local off licence
5th Aug, 2012
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.
29th Jul, 2012
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.


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