Flambéed Chicken & Asparagus


  • 4 chicken breasts, boneless
  • 1T flour
  • 2T olive oil
  • knob of butter
  • 4 shallots, finely chopped
  • 4T brandy
  • 300ml chicken stock
  • 12 fresh asparagus spears, halved
  • 4T crème fraîche
  • 1T tarragon, chopped 
  • sea salt and black pepper, freshly ground


  1. Mix ½ teaspoon of ground black pepper and sea salt to the flour.  
  2. Dust the chicken in the seasoned flour. 
  3. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. 
  4. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. 
  5. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. 
  6. Stir in the stock and bring to the boil. 
  7. Reduce heat, cover, then cook for 15 minutes until the chicken is just tender.
  8. Add the asparagus to the sauce. 
  9. Cover, then cook for 5 mins more until tender. 
  10. Stir in the crème fraîche and tarragon and warm through. Season to taste.