Lentils with Chicken and Mushrooms in Cream
Main Dishes • European
Description
I soaked the lentils in water in advance for three hours and then cooked them for 15–20 minutes. The lentils do not overcook and maintain their shape.
Ingredients
- Pickled Chanterelles 9 pieces
- Chicken fillet 5 oz
- Lentils 5 oz
- Cream 5 fl oz
- Butter 0 oz
- Soy Sauce 0 fl oz
- Rosemary to taste
- Ground Black Pepper to taste
- Parsley ½ bunch
- Wheat Flour 0.2 teaspoons
Step-by-Step Guide
Step 1
Rinse the lentils and cook them over low heat in a 1:2 ratio for 25–30 minutes (I used brown lentils).
Step 2
In a bowl, divide the cream in half. Add flour to one half and stir until smooth.
Step 3
In a heated skillet, melt the butter and add the chopped champignon mushrooms. Sauté until all excess moisture evaporates.
Step 4
Meanwhile, dice the thawed chicken fillet and sauté it in the butter.
Step 5
When the chicken is browned and the mushrooms have released their moisture, combine them in one skillet and pour in half of the cream (the one without flour), add soy sauce, rosemary, and pepper to taste, and simmer covered for 7–10 minutes. Then pour in the second half of the cream with flour and stir until the mixture starts to thicken slightly. Once thickened, turn off the heat.
Step 6
Serve the cooked lentils on a plate, pour the mushroom and chicken sauce over them, and garnish with parsley.
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