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Creamy Chicken With Asparagus

This one-pot dinner is as tasty as it is easy! - by Barbara Northwood
  • 14 Mar 2019
Creamy Chicken With Asparagus
Prep: 15 Minutes - Cook: 35 Minutes - For the confident cook - Serves 4
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An elegant spring dinner party dish that looks and tastes very special. Serve the flambéed chicken with new potatoes strewn with snipped chives.

Ingredients

4 boneless, skinless chicken breasts

1 tbsp seasoned plain flour

2 tbsp olive oil

knob of butter

4 shallots, finely chopped

4 tbsp brandy or Cognac

300ml/½pt chicken stock

16 asparagus spears, halved

4 rounded tbsp crème fraîche

1 tbsp chopped tarragon

Method

  1. Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry 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, then cook for 15 mins until the chicken is just tender.

  2. 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.

PER SERVING 

395 kcals, protein 42g, carbs 7g, fat 19g, sat fat 8g, fibre 3g, sugar 4g, salt 0.9g

  • spring chicken
  • quick dinner party recipe
  • Chicken
Barbara Northwood
Barbara Northwood is the former food director of New Idea Food and founder of the New Idea test kitchen. A passionate foodie with vast experience in the food industry, she loves sharing cooking advice, recipes and know-how on everything food.

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