Ingredients for chicken cutlets with lentils and tomatoes
- 4 chicken cutlets
- 100 grams lentils
- 2 shallots
- 2 cloves of garlic
- 1 cup red wine
- 800 gram (canned) chopped tomatoes
- 50 gram butter
- salt and pepper to liking
Kitchen equipment needed
- Chef’s knife
- Cutting board
- 1 large pot
- 1 large skillet
Preparing — 20 to 30 minutes depending on the lentils
Finely chop the shallots and garlic cloves and set aside. The lentils will have to cook for a little while. This is completely relevant to the lentils you’ve chosen to buy from the store. Our lentils had to boil for about 30 minutes, check the package for the exact cooking time. Put a big pot on high fire, fill with water and let boil. Add in the lentils and boil for the amount of time required as printed on the package. Continue to the next step in the meanwhile.
Cooking the dish — 30 minutes
Put the large skillet and heat on medium-high fire. Add butter ( to liking ) and fry the chicken cutlets for about 10 minutes. Turn now and then until the chicken cutlets turn golden-brown. Add the finely sliced shallots and garlic and fry along with the chicken cutlets for a few minutes.
Deglace with the red wine, then add the diced (canned) tomatoes. Turn down the heat to low and let simmer for about half an hour. When the lentils are done cooking, add those to the skillet with the chicken cutlets and mix them into the tomato/wine sauce. SEASON with some salt and pepper.
We’ve enjoyed this dish with mashed potatoes. We’ve got a recipe for that too, check it out: