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Photo of Pan-fried chicken with braised French-style lentils by WW

Pan-fried chicken with braised French-style lentils

3
Points®
Total Time
12 hr 45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
Fill your home with the aromas of France - bacon, thyme and red wine - in this simple and traditional dish.

Ingredients

Reduced fat oil spread

1 tbs

Carrot(s)

2 medium, finely chopped

Brown onion

1 medium, finely chopped

Celery

1 stick(s), stalk, finely chopped

Shortcut bacon

2 slice(s), (2 x 25g slices)

Fresh thyme

¼ tsp, (1 sprig)

Red wine

40 ml, (2 Tbs)

Beef stock

2 cup(s), (500ml)

Lentils, canned, rinsed, drained

1 cup(s), French style, (200g)

Fresh flat-leaf parsley

½ cup(s), chopped

Skinless chicken breast

550 g, fat trimmed, (4 x 150g)

Green string beans

200 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Melt spread in a large non-stick frying pan over medium heat. Add carrots, onion, celery and bacon and cook, stirring, for 5–10 minutes or until vegetables are soft. Add fresh thyme and wine and bring to the boil. Reduce heat to low, add stock and lentils, and simmer, covered, for 20–25 minutes or until lentils are tender. Stir in chopped parsley.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken for 4–5 minutes each side or until browned and cooked through.
  3. Boil, steam or microwave baby green beans until tender, then drain. Serve pan-fried chicken with braised lentils and baby green beans.

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