Flambeed Chicken with Asparagus Recipe
Recipe type: Main
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
This sounds a brilliant dish - the reviews of the finished recipe were astonishly good. It is recommended with new potatoes (could be buttered and mixed with freshly chopped herbs) or some reviewers tried it with roasted new potatoes and french beans. Sounds delicious.
  • 4 boneless, skinless chicken breasts
  • 1 tbsp seasoned plain flour
  • 2 tbsp olive oil
  • knob of butter
  • 4 shallots, finely chopped
  • 4 tbsp brandy or cognac
  • 300ml good chicken stock
  • 16 Asparagus spears, halved
  • 4 rounded tbsp creme fraiche
  • 1 tbsp chopped tarragon
  • Seasoning
  1. Dust the chicken with the flour. Heat the oil and butter in a large wide pan with a lid, add the chicken and fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour.
  2. 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.
  3. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
  4. Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender.
  5. Stir in the creme fraiche and tarragon and warm through. Season to taste.
Recipe by www.sharingourfoodadventures.com at https://sharingourfoodadventures.com/bank-holiday-recipes/