Pan-Fried Chicken
with Creamy Leek and Porcini Lentils (F)
Shannon, our nutritional guru, recently did a blog on our site about the wonders of leeks, so today the canteen will be serving this delicious, nutrition-packed dinner in her honour. Shannon is all about demystifying the world of nutritional jargon and she has some awesome ideas for getting your new year off to a kickstart - check out her site at www.shannonflavell.com
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
2
Organic Lentils
4
British Chicken Breasts
6
Thyme
5
Creme Fraiche
(Contains: Milk)
1
Celery Stick
(Contains: Celery)
1
Carrot
2
Dried Porcini Mushrooms
2
Leek
Utensils
Instructions
Soak the porcini mushrooms in ½ a cup of warm water.
Peel and dice the carrot into tiny cubes (less than ½ cm cubes if possible). Dice the stick of celery into tiny cubes too. Chop the very bottom and the leafy top from the leek. Chop the leek into ½ cm discs.
Pinch the thyme stalks between thumb and index finger and run your fingers along the stalk to strip off the leaves. T: Thyme freezes really well if you have any leftovers that you want to keep.
Heat 1 tbsp of olive oil in a pan on medium heat. Add the carrot, celery, leek and thyme leaves to the pan. Add ½ tsp of salt and cook gently for around 8 mins until soft. Tip: Turn the heat down if the ingredients start to brown off
Place the chicken breasts between two sheets of clingfilm. Use a rolling pin or the bottom of a saucepan to whack the chicken.
Remove the porcini mushrooms from the water but do not throw the water away. Chop the porcini really finely and add to the vegetables.
Heat 1 tbsp of olive oil in a non-stick pan on medium-high heat. Once hot, add in the chicken and cook for around 4 mins on each side. Season both sides with a pinch of salt and pepper whilst cooking. The chicken is ready when it is no longer pink in the middle.
Thoroughly rinse and drain the lentils. Add them to the pan of vegetables with 5 tbsp of porcini water and 5 tbsp of crème fraîche. Add ½ tsp of salt and a few grinds of black pepper (taste and add more if needed). Spoon the mixture onto plates and top with the chicken.
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