Ingredients

2 chicken breasts, skin on

500ml chicken stock

100g Puy lentils

1 tbsp butter

2 garlic cloves, chopped

1 lemon, grated zest and juice

2 tbsp parsley, chopped

Method

Boil the chicken stock in a pan, reduce the heat and add the lentils.

Simmer for about 20 minutes until tender.

Meanwhile, heat the butter in a frying pan.

Add the chicken breasts skinside down and cook until the skin is golden brown.

Turn the chicken, cook for another 5-7 minutes and remove from the pan.

Add the garlic to the pan, cook for 1 minute.

Add the lemon juice and zest, simmer for 1 minute.

Slice the chicken and return to the pan, coat with the lemon sauce and simmer for another minute.

Serve on a bed lentils sprinkled with parsley.

Cooks Comments and Tips

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