A tasty dish that is so simple to make – perfect for stress-free dinner party entertainment this spring! Serves 4

Ingredients
4 boneless, skinless chicken breasts
1 tbsp plain flour, seasoned
2 tbsp olive oil
Knob of butter
5 shallots, finely chopped
5 tbsp brandy or cognac
300ml chicken stock
20 asparagus spears, halved
60ml crème fraiche
1 tbsp tarragon, chopped

Method:
1. Coat the chicken breasts with the seasoned flour. Heat the oil and butter in a large, wide pan with a lid, then fry the chicken on all sides until browned.

2. Add the shallots and fry for 2-3 minutes until they start to soften, but not colour.

3. Pour in the brandy, carefully ignite, then stand back until the flames have died down. Stir in the stock and bring to the boil. Reduce the heat, cover, then cook for about 15 minutes or until the chicken is tender.

4. Add the asparagus to the sauce, cover and cook for 5 minutes until tender. Finally, add in the crème fraiche and tarragon and stir for a couple of minutes.

5. Serve with new potatoes and seasonal vegetables of your choice.