Flambéed Chicken with Asparagus
4 boneless, skinless chicken breasts
1 tbsp seasoned plain flour
2 tbsps olive oil
knob of butter
3 shallots, finely chopped
4 tbsp brandy or cognac
300ml chicken stock
16 asparagus spears, halved
4 tbsp crème fraîche
1 tbsp chopped tarragon
Dust the chicken in the flour. Heat the oil and butter in a large, saute pan with a lid, add the chicken, fry on all sides until a nice brown. Add the shallots, then fry for about 2 mins until they start to soften. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to a gentle 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.
Serve with fresh new potatoes.