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Pan-Seared Chicken

Pan-Seared Chicken

with Creamy French Lentils

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Known as 'poor man’s caviar', the humble French lentil is an exalted ingredient in French cooking with a texture superior to that of any other lentil variety. It has a delicious nutty flavour with a smooth interior and nutritional credentials to knock your socks off.

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

170 g

Dried French Lentils

170 g

Leek, sliced

170 g

Celery, chopped

170 g

Carrot

1 unit

Red Chili Pepper

2 unit

Sour Cream

(ContainsMilk/Lait)

7 g

Thyme

7 g

Sage

½ unit

Chicken Broth Concentrate

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)null kJ
Calories444 kcal
Fat14 g
Saturated Fat5 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber10 g
Protein41 g
Cholesterol89 mg
Sodium488 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Strip 1 tsp thyme leaves (double for 4 people) from the stems. Roughly chop the 2 tsp sage leaves (double for 4 people). Finely chop the chili, removing the seeds for less heat.

2

Cook the lentils: Rinse 11/2 pkg lentils (3 pkg for 4 people) under cold tap water. Combine in a medium pot with remaining thyme sprigs and enough water to cover the lentils by 2 inches. Boil over high heat until lentils are tender, 14-15 min.

3

Cook the veggies: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the carrot, celery, leek, chopped thyme, half the chopped sage, and as much chili as you like. Season with salt and pepper. Cook until softened, 6-8 min. Transfer to a medium bowl.

4

Cook the chicken: Season the chicken with remaining chopped sage, salt and pepper. Add another drizzle of oil to the same pan, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Remove to a cutting board.

5

Meanwhile, remove the thyme sprigs from the lentils. Drain, then and return them to the pot. Stir in the veggies, 1/2 pkg broth concentrate (1 pkg for 4 people) and sour cream. Season with salt and pepper.

6

Finish and serve: Thinly slice the chicken. Serve alongside the creamy lentils. Enjoy!