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Flambeed chicken with asparagus


Are you trying to find an elegant dinner party dish that offers an unbelievable taste and fine texture? It can be said without an iota of doubt that this Flambeed Chicken with Asparagus recipe is the best option available and you can prepare this dish absolute ease and comfort. The preparation time needed for this Flambeed Chicken with Asparagus is 15 minutes and the cooking time required is 35 minutes. If you take the exact quantity of the ingredients recommended in this recipe, you can serve it for 4 people. First of all, you need to dust the chicken with the flour.
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Are you trying to find an elegant dinner party dish that offers an unbelievable taste and fine texture? It can be said without an iota of doubt that this Flambeed Chicken with Asparagus recipe is the ...
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Cook time40 minYield4 serving


Ingredients

  • Seasoned plain flour – 1 tablespoon.
  • Olive oil – 2 tablespoons.
  • Boneless, skinless chicken breasts – 4 nos.
  • Shallots – 4 nos. (They should be finely chopped).
  • Butter – a walnut-sized lump.
  • Brandy or Cognac – 4 tablespoons.
  • Asparagus spears – 16 nos. (They should be halved).
  • Chicken stock – 300 ml.
  • Chopped tarragon – 1 tablespoon.
  • Crème Fraiche – 4 rounded tablespoons.

Cooking guidelines

Take a large, wide pan with a lid. Pour oil into pan. Also add butter. Heat the oil and butter.

Then, chicken should be added. You have to fry the chicken on all sides. Stop when all sides turn brown

Now, you must add the shallots. Fry for another two minutes. You need to stop the frying process until softened.

The next step is to pour in the brandy. Then, you have to carefully ignite and stand back until the flames have died down.

Now, you can stir in the stock and bring to the boil.

The heat should be reduced.

Then, cover and cook for 15 minutes until the chicken becomes tender.

It is the time to add asparagus to the sauce.

Cover and cook for 5 more minutes until tender.

The next step is to stir in the Crème Fraiche. Stir in tarragon and warm through.

Season to taste.

Now, the dish is ready to serve.


  • Chef: Recipes.camp
  • Published:

Category: Poultry

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