Flambéed chicken with asparagus

Ingredients

• 4  chicken breasts boneless skinless
• 1 tbsp the flour seasoned plain
• 2 tbsp olive oil 
• 1 knob butter 
• 4  shallots finely chopped
• 4 tbsp brandy 
• 300 ml chicken stock see 
• 16  asparagus spears halved
• 4 tbsp crème fraîche 
• 1 tbsp tarragon chopped

Equipment

• frying pan

Directions

1. Dust the chicken with the flour.
2. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned.
3. Add the shallots, then fry for about 2 mins until they start to soften, but not colour.
4. 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.
5. Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crme frache and tarragon and warm through. Season to taste.