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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29th Jul, 2012
Really lovely recipe, everyone really enjoyed. Although it says for the keen cook it wasn't as complicated as it sounded
4th Jul, 2012
Fantastic recipe and really simple. Will definitely be making this again
24th Jun, 2012
Really tasty Sunday night special dinner.
14th Jun, 2012
Wow. Try with Meat from Chicken Legs as the flavour increases two fold. I also added leeks. 10 out of 10.
11th May, 2012
I thought this was nice but cannot see why everyone is awarding this dish five stars. I saw a comment about it saying use skinless chicken but the picture has chicken with the skin on. I decided to make a slight change here. I battered the chicken so that it was c.8mm thick. This tenderises the chicken and reduces the chance of you overcooking the chicken. I browned the chicken for 5 minutes and then cooked it in the sauce with the asparagus for about 5 minutes. It was perfect.
1st May, 2012
This is becoming a firm favourite in our house, something different for sunday dinner& the flames make it a bit more fun!
18th Apr, 2012
Delicious recipe! The tarragon gave the final touch of perfection!
15th Apr, 2012
Really lovely, I used half the oil and replaced the butter with bertolli olive spread and used low fat CF so healthier and still yummy, definitely making again!!
8th Apr, 2012
This was really tasty, good to look at and filling. I served it with large roasted potatoes. I halved the recipe for two, and still had to much liquid, reduced, took the chicken and asparagus out to do this at the end. Popped the brandy in as one measure and lit it at the edge. Easy. Could be dressed up for a dinner party.
4th Apr, 2012
Great recipe, the only thing I wasn't sure about is the sauce was so thin. Is it suppose to be that thin? Trying to perfect it for a dinner party of 12


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