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Pan-Fried Chicken and Puglian Lentils with Truffle-Infused Oil

Pan-Fried Chicken and Puglian Lentils with Truffle-Infused Oil

This dish is light and fresh, requires minimal ingredients and even less effort – perfect for a lazy spring evening.

 

  • Serves 2

  • 15 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free and gluten-free

Puglia Lentils with Truffle-Infused Oil

Ingredients

  • 250g Merchant Gourmet Puglia Lentils with Truffle-Infused Oil
  • 1 tbsp olive oil
  • 2 skin-on chicken breasts
  • 2 cloves of garlic, finely chopped
  • a pinch of salt and pepper
  • 100ml chicken stock
  • juice and zest of 1 lemon
  • lemon wedges to serve

Instructions

  1. Heat 1 tbsp olive oil in a non-stick frying pan. Season the chicken breasts on both sides with a pinch of salt and pepper
  2. Put the chicken breasts in skin-side down and cook until the skin is golden brown. Turn them over and cook for 5-6 minutes
  3. Add the garlic to the pan, cook for a couple of minutes, then add the chicken stock, lemon juice and zest and simmer for a few minutes until the chicken is cooked through
  4. Remove the chicken breasts with tongs and leave to rest for a few minutes before slicing
  5. Add the lentils to the pan you used to cook the chicken and gently heat through, absorbing all the flavour in the pan
  6. Serve the lentils, top with the sliced chicken and finish with a squeeze of lemon

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