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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31st Jan, 2012
I have cooked this on numerous occasions and it is consistently good for either a family meal or a dinner party. Sometimes I do it with onions and sugar snaps or onions and mushrooms if asparagus is out of season or I can't get shallots.
28th Jan, 2012
Just placed left over's in puff pastry to make little pies, absolutely delish. Might be worth making double the amount full stop just so you have the excuse to eat the pies. Yummo.
28th Jan, 2012
This was simple and tasty. Will double sauce quantity next time as it seemed to reduce considerably. Will defenitly make again.
11th Jan, 2012
Have made this many times, never fails to please great with crispy roast potatoes to soak up all the juices, usually use dried tarragon with the stock and tastes just as good.
9th Jan, 2012
I've done this a few times when entertaining, as it has a lovely rich flavour. Setting it on fire is a bit hair raising which probably explains the fact that it's for the keen cook
30th Sep, 2011
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.
22nd Sep, 2011
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!
5th Aug, 2011
Sauce was amazing, if not slightly scary to make!
28th Jul, 2011
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.
13th Jul, 2011
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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