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

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.