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Creamy mustard chicken with lentils

Creamy mustard chicken with lentils

Total Time
30 min
15 min
15 min
Lentils are a type of legume and jam-packed full of many essential nutrients. In particularly protein and fibre keeping you fuller for longer.


Olive oil

1 tbs

Skinless chicken breast

450 g, (Buy 4 x 125g schnitzel) trimmed

Brown onion

1 medium, finely chopped

Lentils, no added salt, canned, drained

1 can(s)

Chicken stock

cup(s), (160ml)

Dijon mustard

3 tsp

Garlic paste

2 tsp

Extra light sour cream

2 tbs

Fresh tarragon

1 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped


  1. Heat the oil in a large frying pan over high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
  2. Cook onion in the same pan, stirring, for 2 minutes or until softened. Add lentils, stock, mustard and garlic and bring to the boil. Reduce heat and simmer for 2 minutes or until the mixture thickens slightly.
  3. Stir in sour cream, tarragon and half the parsley. Add chicken and turn to coat. Serve chicken with lentil mixture. Sprinkle with the remaining parsley.


SERVING SUGGESTION: Steamed broccoli, beans and peas.