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Roasted Chicken Breast

Roasted Chicken Breast and Black Lentil Stew with Arugula and Mache Salad

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Course Main Dish, Salad, Soup

Ingredients
  

Lentil Stew

  • 1/2 onion diced
  • 1 quart lentils
  • 1 bay leaf
  • 8 cloves cardamom
  • 2 heirloom tomatoes diced
  • 1 shallot sliced
  • 1/4 heavy cream
  • salt and pepper to taste
  • chicken stock very rich

Chicken Breast

  • 1 chicken breast skin on
  • salt and pepper
  • olive oil

Arugula and Mache Salad

  • 1 handful arugula
  • 1 handful mache
  • salt and pepper
  • olive oil

Instructions
 

Lentil Stew

  • Sweat onions then deglaze them with stock, cardamom and bay leaves.
  • When broth has reached desired flavor, add lentils and simmer until tender (about 30 minutes).
  • Drain all liquid and cream, let cream reduce, add tomato and season with salt and pepper.

Chicken Breast

  • Heat oil in a sauté pan until it begins to lightly brown.
  • Place seasoned chicken breast in the pan, skin side down, and roast until skin is very crispy.
  • Slice and serve.

Arugula and Mache Salad

  • Gently toss greens together with olive oil and salt and pepper and serve chicken and lentils.