Flambéed chicken with asparagus

Ingredients:

6 boneless, skinless chicken breasts
2 tbsp seasoned plain flour
2 tbsp olive oil
Butter
4 shallots, finely chopped
4 tbsp brandy or Cognac
300ml chicken stock
16 asparagus spears , halved
4 rounded tbsp crème fraîche
1 tbsp chopped tarragon
¼ cup of parmesan
1 x Pyroflam Casserole Dish

Preparation Time:

15 min

Cooking Time:

45 min

- Dust the chicken with the flour.
- Heat the oil and butter in a Pyroflam Casserole dish, add the chicken 2 at a time, and fry on all sides until nicely browned and then set aside.
- Add the shallots and fry for about 2 mins until they start to soften, but not colour. Return the chicken to the casserole
- 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, and then cook for 15 mins until the chicken is just tender.
- Add the asparagus to the sauce. Cover, and then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through.
- TOP TIP: Sprinkle the top with parmesan cheese for your preference.