Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(116 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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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.
31st May, 2011
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!
25th May, 2011
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!
23rd May, 2011
I served it with rice! Good flavour, great mid week dinner!!
21st May, 2011
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....
14th May, 2011
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.
9th May, 2011
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!
8th May, 2011
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 !!
8th May, 2011
Some care is needed for the flambeeing, but otherwise a simple and very tasty dish - will definitely be doing again!
6th May, 2011
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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