Creamy mustard chicken with lentils
skinless chicken breast
450 g, (Buy 4 x 125g schnitzel) trimmed
1 medium, finely chopped
Lentils, no added salt, canned, drained
⅔ cup(s), (160ml)
extra light sour cream
1 tbs, finely chopped
fresh flat-leaf parsley
2 tbs, finely chopped
- 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.
- 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.
- 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.