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Flambéed Chicken

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Servings 4 people


  • 4 Chicken Breasts Boneless, Skinless
  • 1 tbsp Seasoned Plain Flour
  • 2 tbsp olive oil
  • 1 knob of Butter
  • 4 Shallots 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 fraiche
  • 1 tbsp Chopped tarragon


  • 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.
    Flambéed Chicken
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