- 1 carrot
- 1 stick Celery
- 1 stick leek
- 1/2 red chilli
- 5 sprigs Thyme, Just the leaves
- 2 leaves Sage
- 2 fillets chicken
- 1 can lentils, 400g
- 1/2 pod Chicken Stock Pot
- 3 heaped tablespoons Crème fraîche
- 1 dash olive oil
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Chopped carrot, celery & leek into smaller pieces.
Add carrot, celery, leek, chilli, thyme leaves, sage leaves with some salt and pepper.
Chop 5 secs/Speed 5
Scrape down the sides
Add a dash of olive oil to the bowl. Saute 8 mins/120/Speed 1
Place chicken breast between two sheets of clingfilm. Use a rolling pin to whack the chicken flat (Less than 1cm thick all over).
Heat a dash of olive oil to a pan on medium-high heat. Once hot, add your chicken, skin side down and cook for 4 mins on each side. Season both sides with salt and pepper. (Chicken should not be pink in the middle).
Thoughly rinse and drain the lentils. Add them to your bowl with the vegetables with a splash of water, chicken stock pot and the crème fraîche. Add a pinch of salt and few grinds of pepper. Cook for 1 min/80/
Spoon the mixture onto plates and top with your cooked sliced chicken.
This receipe has been adapted from www.hellofresh.co.uk.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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