Creamy chicken fricassee with mushrooms and lentils with sorrel
A refined dish featuring tender chicken fricassee coated in a creamy mushroom sauce. Served over soft green lentils with crunchy carrots, this harmonious meal is high in protein, combining rustic flavours with comforting richness for a balanced and satisfying dining experience.
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Ingredients
Portions:
4
150 g
chicken breast, diced
80 g
brown button mushrooms, sliced
100 ml
35% cream
For the lentils:
100 g
green lentils
50 g
orange carrots, diced
300 ml
vegetable stock
1 tsp
Casa olive oil
For the garnish:
20 g
sorrel, chopped
10 g
spring onion, sliced
5 g
flat-leaf parsley, chopped
5 g
fresh chervil, chopped
0.5 tsp
fine salt
0.5 tsp
ground white pepper
0.5 tsp
thyme
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the green lentils under cold water. In a saucepan, combine 100 g green lentils, 50 g diced carrots, and 300 ml vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
- In a skillet over medium-high heat, add 1 tsp Casa olive oil. Sauté 150 g diced chicken breast until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add 80 g sliced brown button mushrooms. Sauté until soft, approximately 4 minutes. Add the chicken back to the skillet.
- Pour in 100 ml 35% cream. Stir well and let it simmer for 5 minutes until the sauce thickens. Season with 0.5 tsp fine salt, 0.5 tsp ground white pepper, and 0.5 tsp thyme.
- To serve, place the lentils on a plate and top with the creamy chicken fricassee. Garnish with 20 g chopped sorrel, 10 g sliced spring onion, 5 g chopped flat-leaf parsley, and 5 g chopped fresh chervil.
For a richer flavor, consider adding a splash of white wine to the mushroom sauce before adding the cream.