You'll have every reason to feel smug when you serve up this dinner. The creamy sauce with lentils and chopped veggies is a perfect base for the juicy pan-fried chicken, coming together to make a meal that's nothing short of spectacular.
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lemon pepper seasoning(May be present Gluten)
Finely chop the carrot (unpeeled). Finely chop the celery. Thinly slice the leek. Finely chop the garlic (or use a garlic press). Pick the lemon thyme leaves. Pick and finely chop the sage leaves. Roughly chop the parsley. Drain and rinse the lentils.
Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a medium bowl, combine the chicken, a drizzle of olive oil, the salt and the lemon pepper spice blend. Toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the carrot, celery, leek, lemon thyme, sage and a pinch of salt and cook, stirring, until softened, 7-8 minutes.
While the veggies are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until browned and cooked through, 2-4 minutes each side. Transfer to a plate to rest. TIP: Chicken is cooked through when it is no longer pink inside.
When the veggies have softened, reduce the heat to low and add the garlic. Cook, stirring, until fragrant, 1 minute. Add the lentils, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and thickened cream. Simmer until thickened, 2-3 minutes. Season to taste with salt and pepper.
Divide the creamy lentils and veggies between plates and top with the lemon chicken. Sprinkle with the parsley.