• 4 chicken breasts
• Salt and black pepper
• Knob of butter
• 2 tbsp olive oil
• 2 pears, quartered, cored and sliced thickly
• 150g (5 1/2 oz) chestnut mushrooms, halves
• 90ml (3fl oz) Calvados or brandy
• 5 tbsp cru00e9me frau00eeche

Season the chicken with the salt and pepper. Heat the butter and half the oil in a large frying pan. Add the chicken and cook for about 10 minutes over a high heat until browned all over and partly cooked. Remove and put to the side on a plate. Heat the remaining oil, add the pears and cook for 1- 2 minutes until browned. Remove and add to the plate with the chicken. Add the mushrooms to the pan and cook over medium heat for about 4 minutes, stirring well until lightly browned and slightly softened. Return the chicken and pears to the pan. Pour in the Calvados or brandy, ignite using a long match. When the flames have gone, add the créme fraîche, and stir until smooth and bubbling. Cook for a further 10-12 minutes until the chicken is cooked. Serve with a vegetable of your choice. Add the noodles to the pan and toss until they are warmed through.