Creamy mustard chicken with lentils
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Lentils are a type of legume and jam-packed full of many essential nutrients. In particularly protein and fibre keeping you fuller for longer.
Ingredients
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
⅔ 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
Instructions
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.
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