Chicken with lentils and green beans
Ingredients
- Ingredients
- 300 grams Le Puy lentils
- 150 milliliters Vegetable broth (Instant)
- 1 Red Bell pepper
- 2 stalks Celery
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 2 tsps Curry powder
- salt
- peppers (from the mill)
- 500 grams green Romano bean
- 4 Chicken breasts
- 2 Tbsps clarified butter
Preparation steps
Rinse lentils in a sieve under running water. Boil, well covered with water, and let simmer for about 30-40 minutes, then pour the cooked lentils through a sieve.
Rinse and quarter peppers, remove the seeds, remove white interior skins and cut into small cubes.
Rinse and cut the celery crosswise into small pieces. Peel the onion and garlic, chop finely and sautée in olive oil in a pot. Add the peppers and celery and briefly cook, add lentils and broth and let simmer, covered, for about 15 minutes. Season with curry, salt and pepper.
Rinse green beans, cut diagonally into 3 cm-long (approximately 1 inch) pieces and cook in boiling salted water for about 10 minutes.
Season chicken with salt and pepper and fry in the clarified butter over medium heat for about 5 minutes on each side.
Serve the sliced chicken breast over the lentils and green beans.