Chicken breast fillet with green asparagus

Ingredients for 2 servings:

• 2 small chicken breast fillets
• 2 m.-large shallot(s)
• 2 cl cognac, approx.
• 150 ml chicken broth
• 250 g asparagus, green
• 2 tbsp, heaped crème fraîche
• 1 tbsp butter
• 1 tbsp rapeseed oil or other oil
• some flour
• some salt and pepper from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Wash the asparagus, peel the bottom quarter if necessary, and trim off the woody end. Dice the shallots. Season the chicken breasts with salt and pepper and dust them very lightly with flour. Brown them on all sides in a pan with butter and oil. Add the shallots and fry until soft but not browned. Pour in the cognac, light it carefully, and let it burn off. If there are kitchen units or extractor hoods above the stove, remove the pan from the heat before lighting it. Pour in the chicken stock, bring to a boil, and simmer for about 15 minutes. Add the asparagus and simmer for about 8-10 minutes, until the asparagus is al dente. Then stir in the crème fraîche, season to taste, and heat everything together. Serve with rice, pasta, or white bread.