- 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
Chopped carrot, celery & leek into smaller pieces.
Add carrot, celery, leek, chilli, thyme leaves, sage leaves with some salt and pepper."Closed lid"
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. "Closed lid" Cook for 1 min/80/"Gentle stir setting"
Spoon the mixture onto plates and top with your cooked sliced chicken.
This receipe has been adapted from www.hellofresh.co.uk.
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