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Pan-Fried Chicken

Pan-Fried Chicken

with Spiced Creamy Lentils

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. Not dissimilar to a pea plant it turns out but bushier. Here we've put these lovely legumes in a spicy, creamy sauce which pairs beautifully with pan-fried chicken. Beautiful!

Allergens:
Milk

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.

Preparation Time25 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

1

Leek

½

Thyme

2

Skin-On Chicken Breasts

½

Chicken Stock Powder

½

Green Chilli

112.5

Creme Fraiche

(Contains Milk)

1

Carrot

1

Lentils

½

Sage

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Nutritional information

Energy (kcal)500 kcal
Energy (kJ)2092 kJ
Fat31 g
of which saturates12 g
Carbohydrate20 g
of which sugars8 g
Protein41 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Medium Saucepan
Grill Pan
Cling Film
Sieve
Slotted Spoon
Plate
Spoon

Instructions

Prep the Veggies
1

Remove the top and bottom from the carrot, then quarter lengthways. Chop widthways into small pieces. Remove the root and dark green top from the leek, then slice into rounds about ½cm thick. Halve the green chilli lengthways, deseed and finely chop.

Now the Herbs
2

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

Cook the Veggies
3

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!) and all of the thyme and sage. Season with a pinch of salt and cook gently until soft, about 8 mins, stirring occasionally. TIP: Turn the heat down if the ingredients start to brown.

Fry the Chicken
4

Meanwhile, place each chicken breast between two sheets of clingfilm. Whack with the bottom of a saucepan or 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, skin-side down. Cook for around 5-6 mins on each side. Important: The chicken is cooked when it is no longer pink in the middle.

Add the Lentils
5

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 pot and the crème fraîche. Stir well to dissolve the stock pot, bring to the boil, then remove from the heat. Season to taste with salt and pepper if needed. Add more chilli if you want it spicier!

Serve
6

Spoon the spiced creamy lentils on your plates and top with the pan-fried chicken. Enjoy!

7

Take a moment to admire how delicious your dish looks. Acknowledging your daily successes is a powerful way to build self-confidence. So whether it’s your first time making this recipe or it’s a favourite, be proud.

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