Flambéed Chicken With Asparagus
In this indulgent recipe, tender chicken breasts are cooked in a rich and flavorful creamy sauce with the subtle hint of brandy. The dish is finished off with vibrant asparagus spears, adding a fresh and crisp element to the dish. A touch of tarragon enhances all the flavors, resulting in a dish that is both elegant and comforting.
— Constant Cookbook
Ingredients
- 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 chicken stock
- 16 asparagus spears , halved
- 4 rounded tbsp crème fraîche
- 1 tbsp chopped tarragon
Instructions
- 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.
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 395 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 0.9 milligram of sodium
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