Butter-Fried Chicken with Dijon Mustard and Warm Lentils

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 610, total fat 26 G., saturated fats G., proteins 54 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.

An interesting way to cook chicken breast involves brushing one side with Dijon mustard and sprinkling it with a thick layer of breadcrumbs mixed with chopped aromatic tarragon. The chicken is then pan-fried bread-side down in butter until golden and crispy, flipped over, and finished in the oven. For this, it's recommended to use a pan suitable for both the stovetop and oven. The chicken turns out very juicy with a crispy mustard crust. Serve it with a side of cooked lentils, spinach, and red onion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup dried small French lentils, sorted and washed
2 bay leaves
Half a small red onion
3 tbsp sherry vinegar
3 slices white sandwich bread, crusts trimmed
1 tbsp. l. chopped tarragon
4 skinless, boneless chicken breasts (180-220 g each)
2 tablespoons Dijon mustard
4 tbsp (60 g) butter, diced
2 cups spinach
3 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, spinach, lentils, bay leaf, tarragon

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a medium saucepan, cover the lentils with 2 inches of water; add 3/4 teaspoon of salt, a pinch of ground black pepper, and a bay leaf. Bring to a boil, then reduce heat and simmer until tender, 20-25 minutes. Drain, discarding the bay leaf.

Meanwhile, thinly slice the red onion and mix it with the vinegar in a large bowl. In a food processor, pulse the bread and tarragon until finely ground. Season the chicken with salt and black pepper and brush one side with mustard. Sprinkle a thick layer of bread crumbs over the mustard.
Heat a large nonstick skillet over medium heat. Add the butter and melt. When the foam subsides, add the chicken, breading side down, and cook, without turning, until crispy and golden brown, 5-7 minutes. Carefully flip the chicken and transfer the skillet to the oven. Bake until cooked through, 11-13 minutes.
Place the warm lentils, spinach, and olive oil in a bowl with the red onion. Stir until the spinach wilts. Serve with the chicken.

Categories:

recipe / Food processor / Calorie content of prepared meals / Main courses / Bird / Food Network - recipes

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