Pan-fried chicken with braised French-style lentils
Reduced fat oil spread
2 medium, finely chopped
1 medium, finely chopped
1 individual, stalk, finely chopped
Hans 98% Fat Free Short Cut Bacon
¼ tsp, (1 sprig)
40 ml, (2 Tbs)
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)
2 x 3 second spray(s)
- 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.
- 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.
- Boil, steam or microwave baby green beans until tender, then drain. Serve pan-fried chicken with braised lentils and baby green beans.