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!