Pan-Seared Chicken
with Creamy French Lentils
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breasts
170 g
Lentils
170 g
Leek, sliced
170 g
Celery, chopped
170 g
Carrot
1 unit
Chili Pepper
2 unit
Sour Cream
(Contains: Milk)
7 g
Thyme
7 g
Sage
½ unit
Chicken Broth Concentrate
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Finish and serve: Thinly slice the chicken. Serve alongside the creamy lentils. Enjoy!
