Lentils with chicken and mushrooms stewed in cream
2 servings
30 minutes
Lentils with chicken and mushrooms stewed in cream is a delicate and aromatic dish of European cuisine that combines the rich flavor of mushrooms, the tenderness of chicken fillet, and the soft texture of lentils. Historically, such combinations were used in traditional village cooking where nutrition and simplicity were important. The creamy sauce enriched with rosemary and soy sauce adds depth to the dish while parsley adds freshness. It’s an ideal option for a cozy family dinner or a hearty lunch that delights with a balance of proteins, healthy carbohydrates, and rich creamy notes. Serving it with greens makes it even more appetizing, while the thick consistency of the sauce perfectly complements the softness of the lentils. The dish warms and satisfies, leaving a pleasant gastronomic impression.
1
Rinse the lentils and cook on low heat in a 1:2 ratio for 25-30 minutes.
- Lentils: 200 g
2
In a container, divide the cream in half. Add flour to one half and mix until smooth.
- Cream: 150 ml
- Wheat flour: 0.2 teaspoon
3
Melt butter in a heated pan, add chopped mushrooms. Fry until all excess moisture evaporates.
- Butter: 20 g
- Button mushrooms: 9 pieces
4
Meanwhile, dice the thawed chicken fillet and fry it in butter.
- Butter: 20 g
- Chicken breast fillet: 200 g
5
When the chicken is browned and the mushrooms have evaporated excess moisture, combine them in one pan and pour in half of the cream (the one without flour), add soy sauce, rosemary, and pepper to taste, and simmer covered for 7-10 minutes. Then pour in the second half of the cream with flour and stir until the mixture starts to thicken slightly. Once thickened — turn off the heat.
- Cream: 150 ml
- Soy sauce: 15 ml
- Rosemary: to taste
- Ground black pepper: to taste
6
Place the cooked lentils on a plate, pour the mushroom and chicken sauce over it, and garnish with parsley.
- Lentils: 200 g
- Parsley: 0.5 bunch
