Summary

Ingredients

• 2 carrot (s)
• 2 stalks celery
• 2 leeks
• 1 chilli pepper (s), red
• 4 chicken breast fillet (s)
• 2 cans lentils, brown
• 150 g crème fraîche
• 20 g thyme
• 20 g sae
• 4 tablespoon oil
• 1 teaspoon chicken stock
• 8 tablespoon water
• a bit salt
• some pepper

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Instructions

1. Peel the carrots and cut into cubes. The same applies to celery. Cut the leek into 0.5 cm rings. Halve the chilli, remove the seeds and cut into strips. Pluck the thyme and sage leaves and chop them.
2. Heat 2 tablespoons of oil in a pan, fry the vegetables and herbs for about 8 minutes, turning and seasoning with a little salt.
3. Pat the chicken breast dry, pat flat to a thickness of about 1 cm, then salt both sides. In another pan, heat 2 tablespoons of oil on medium heat, fry the chicken breast on both sides for about 4 minutes, remove from the pan and keep warm.
4. Put the lentils in a colander, rinse, drain and add to the leek vegetables. Pour the poultry stock into 8 tablespoons of warm water and add to the vegetables together with the crème fraîche. Season with salt and pepper.
5. Place the leek and lentil vegetables on a plate, cut the chicken breast into slices and serve.