Pan-Fried Chicken

Name: Pan-Fried Chicken with Spiced Creamy Lentils
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Carrot; 1 Leek; ½ Red Bullet Chilli; ½ Thyme; ½ Sage; 2 Chicken Fillet; 1 Brown Lentils; 1 Chicken Stock Powder; 75 Creme Fraiche

with Spiced Creamy Lentils

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We're so used to seeing lentils dried or in tins that it only occurred to us the other day to wonder what a lentil plant looks like. The answer; not dissimilar to a pea plant, but bushier. Here we've put these lovely legumes in a spicy, creamy sauce which pairs perfectly with pan-fried chicken. Beautiful!

Tags:

Low Salt

•Under 600 calories

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active

DifficultyMedium

Ingredients

serving amount

Carrot

Leek

Red Bullet Chilli

Thyme

Sage

Chicken Fillet

Brown Lentils

Chicken Stock Powder

Creme Fraiche

(Contains: Milk)

Nutritional information

Energy (kJ)1674 kJ

Energy (kcal)400 kcal

Fat16 g

of which saturates6 g

Carbohydrate20 g

of which sugars7 g

Protein47 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Grill Pan

•Cling Film

•Rolling Pin

•Medium Saucepan

•Sieve

•Plate

Instructions

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim the root and the dark green leafy part from the leek. Slice into rounds about 0.5 cm thick. Halve the chilli lengthways, remove the seeds then finely chop.

Pick both the thyme leaves and the sage leaves from their stalks (discard the stalks from both herbs.) Roughly chop the sage leaves.

Heat a splash of oil in a large saucepan over medium heat. Add the carrot, leek, a pinch of chilli (add more or less depending on how much you like spice!), all of the thyme and sage. Season with salt and cook gently until soft, 7-8 mins, stirring occasionally. TIP: Turn the heat down if the ingredients start to brown.

Meanwhile, place each chicken breast between two sheets of clingfilm. Whack with the bottom of a saucepan or a rolling pin until just under 1cm thick all over. Heat a splash of oil in a frying pan on medium-high heat. Season both sides of the chicken with salt and pepper, then lay in your pan. Cook for around 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, drain and rinse the lentils in a sieve. Once the veggies are soft, add the lentils along with a splash of water, the stock powder and the crème fraîche. Stir well to dissolve the stock powder, bring to the boil and then remove from the heat. Season to taste with salt and pepper if needed. Add more chilli if you want it spicier!