Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(133 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Johanna Zelenák's picture
Johanna Zelenák
24th Apr, 2019
I used 200 ml cooking cream instead of the creme fraiche, cooked it a bit longer and added a bag of spinach at the end as extra. This way it was more like a rich cream soup, lovely. I also substituted the brandy with rum, worked well.
21st Mar, 2018
This is so nice. Have made it several times. This time I used fine green beans and it was just as delicious, in fact I prefer beans to asparagus. Just make sure that you don’t add too much stock (I used half a stock cube and a scant 150ml water, as was only cooking for two) Also just added Brandy as opposed to flambé it .
25th Nov, 2017
Dead easy to make. Only slight issue I had was the thickness of the sauce. I used full fat creme fraiche too. So I ended up having to add a bit of cornflour at the end. Served with roasted baby new potatoes with thyme and sea salt and roasted chantey carrots. Great dinner recipe - tool winner!!! Thank you
23rd Feb, 2017
A great recipe, relatively healthy, quick and so versatile. Could easily swap asparagus for mushrooms/green beans etc.
20th Jun, 2016
can i use white wine instead of brandy don't like brandy taste many thanks xx and onions instead of shallots
28th Apr, 2016
This recipe is brilliant, surprisingly easy, and very very tasty. I served with new potatoes, and don't forget some crusty bread to mop up the sauce at the end. Highly reccomend!
22nd Jun, 2015
Absolutely divine, really easy and completely delicious. I served with roasted new potatoes and added some mushrooms that were left in the fridge. Also omitted the booze as I forgot, but still gorgeous!
cvw176's picture
20th Jun, 2015
Very easy to make and impressive! I've cooked this twice in 2 weeks for 2 groups of people and it's gone down really well! Tastes great. I served with new potatoes and green beans.
15th Jun, 2015
As mentioned before this is easy and tastes delicious. I didn't have shallots or creme fraiche but onions and Philadelphia Light worked very well . Will definitely make again . V tasty
KochinVeronica's picture
30th May, 2015
It was so tasty I literally licked the plate clean.


22nd Feb, 2020
What sort of pan can you use for flambe?
Barney Good Food's picture
Barney Good Food
24th Feb, 2020
You can use any pan to flambe but the best pan for this recipe is a saute pan or a shallow and wide saucepan with a lid or a decent sized frying pan with a lid. Hope that helps.
4th May, 2017
Would whisky work with this recipe?
goodfoodteam's picture
5th May, 2017
Thanks for your question. We haven't tried it so can't say exactly how it will taste. Technically it's possible, alcohol of about 40 % vol works well (avoid alcohol with a much higher % vol for safety reasons). Let us know how you get on if you decide to try it.
18th Feb, 2015
I want to make this for a dinner party but dont want to spend too much time in the kitchen when my guests arrive - can i pre make this to the end of step 1. then heat and follow the instructions for step 2 ?
goodfoodteam's picture
26th Feb, 2015
Hi siobhanbrennan1 thanks for getting in touch. Yes that should be fine to do as you suggested. If you make it earlier in the day or the day before - make the dish up to the end of step 1, allow to cool then cover and refrigerate until shortly before you're ready to serve. When reheating, ensure it's piping hot throughout before finishing the dish from step 2 onwards. Have a great dinner party!
4th Mar, 2015
This worked out perfect thanks!! Brilliant and very easy dish, especially if pre prepared!
3rd Dec, 2013
Would it be possible to make this ahead of time??
goodfoodteam's picture
18th Dec, 2013
Hi there, For best results we wouldn't recommend freezing or making this in advance. 
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