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- 2 tablespoons olive oil
- 4 chicken breasts
- Salt and pepper
- 1 shallot, sliced
- 1 clove garlic, chopped
- 1 cup asparagus, sliced
- 2 cups of peas, fresh or frozen
- 1/4 cup brandy
- 2 cups heavy cream
- Zest of 1 lemon
- A handful of fresh herbs (parsley, mint, dill or chives), chopped
- Bread, sliced and toasted, for serving
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts liberally with salt and pepper, add to the skillet to sear. Cook about 3 minutes then flip and cook 3 minutes more. Remove chicken from the pan. (The chicken won’t be entirely cooked through yet.)
To the same pan, add the shallots and garlic. Sauté for just a minute or two until fragrant then add in the asparagus and peas. Season with salt and pepper, and cook a minute more.
To flambé, measure the brandy into a measuring cup and turn the heat under the skillet to high. Stand back from the pan and add the brandy in the center of the pan. Place your hand onto the handle of the pan and tip the pan toward the heat—the pan will ignite. Stand back and don’t move the pan until the flame dies down, about a minute.
Add in the heavy cream and lemon zest. Place the chicken back into the pan and cover. Turn the heat to low and cook 10 minutes or until the chicken is cooked through.
Just before serving, stir in fresh herbs. Serve the chicken and greens over the top of a well toasted piece of bread.