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
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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.
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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
