Flambéed Chicken a Main Course with a Spark
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteAt Mas d’Augstine, we spend our “off-season” on maintenance, accounting, gardening and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d’Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.
Come and enjoy the pool, garden and the food!
We look forward to welcoming you to our home and gourmet table.

Flambéed Chicken
This recipe can easily be increased if you have a larger group. We used asparagus, as it was in season. The dish would be equally good with mushrooms. Serve with rice, or potatoes and a green salad.
Ingredients
- 4 chicken breasts boneless, skinless
- 1 tbsp seasoned plain flour
- 2 tbsp olive oil
- 1 knob of butter
- 4 shallot(s) finely chopped
- 4 tbsp brandy or cognac
- 300 ml (1 1/4 cups) chicken stock
- 16 asparagus spears halved (optional) or Sliced Mushrooms
- 4 large tbsp crème fraîche
- 1 tbsp tarragon chopped
Instructions
- Flatten the chicken breasts slightly and dust with the flour.
- Heat the oil and butter in a large, wide pan with a lid, add the chicken, then sauté on all sides until slightly browned.
- Add the shallots, then sauté 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 the pan, then cook for 15 mins until the chicken is tender.
- Add the asparagus (optional) or sliced mushrooms to the sauce.
- Cover, then cook for 5 mins more until tender.
- Add the crème fraiche and tarragon. Stir so the crème fraiche is completely incorporated, and cook on low heat for another 1-2 minutes. Then serve.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Chicken with Black Truffles and a Mushroom Cream Sauce
January 5, 2022
If you have never tried a dish with fresh black truffles, it’s hard to know what all the fuss is about. Once your tastebuds have connected the earthy aroma and the intense flavour, you begin to comprehend why chefs refer to these fungi as “black diamonds,” among other labels. To me, “black gold” always referred …
Flavours of Provence Holiday Menu for Bird Lovers
December 20, 2016
With its natural abundance of local produce, Provence offers lots of flexibility for entertaining all year. The region is graced with plenty of sunny days and just enough moisture to allow for delicious foraging experiences. This holiday-inspired menu (recipe links are below) pulls together regional olives in a savoury cake (recipe by Avignon Gourmet Tours) …
Classic French Recipe Baked Rabbit with Mustard Cream
March 27, 2017
This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.…
Seared Salmon with Morels a Spring Recipe
April 12, 2023
Certain foods are harbingers of the season. Asparagus, fresh peas, and morel mushrooms are culinary ingredients often associated with springtime. Sure, you can find all three during other periods of the year. But honestly, is there anything better than fresh asparagus in the spring? This recipe for seared and roasted salmon combines these lovely flavours. …
No Comment