This rustic chicken cutlets with lentils and tomatoes is delicious and cheap, and makes great winter dish!. Serves 4 people and is done in 45 minutes.
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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 it with water and let boil. Add in the lentils and boil for the amount of time required as printed on the package.
Put the large skillet and heat on the 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.
Deglaze 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. You can eat this dish with mashed potatoes, enjoy!
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