Finely chop the red onions. Finely chop the garlic cloves. Chop the flat-leaf parsley. Finely chop the shallots.
For the chicken and lentils
For the sauce
And the rest...
- 1 Put the pancetta, tomatoes and thyme in a food processor, season with freshly ground black pepper and pulse until finely minced.
- 2 Slit the chicken breasts almost in half lengthways and open out. Place between two sheets of cling-film and gently bash with a rolling pin to flatten the meat.
- 3 Divide the pancetta mix down the middle of each breast in a thin cylindrical shape. Fold the meat over the ends of the pancetta mix, then roll up so it is enclosed.
- 4 Double wrap each breast tightly in cling-film, so that it holds its shape, then poach in simmering water for 20 minutes.
- 5 Meanwhile, cook the lentils in a pan of unsalted boiling water for 5 minutes – skimming off any scum that rises to the surface.
- 6 While the chicken and lentils are cooking, start making the sauce. Gently cook the shallots in a small pan with a little of the butter until softened.
- 7 Add the wine, increase the heat and reduce the wine until it has almost disappeared.
- 8 Turn down the heat to low and add the cream, stirring continuously until it coats the back of a spoon.
- 9 Strain through a fine sieve, add the remaining butter, season, and keep warm until ready to serve.
- 10 To finish the lentils, heat half of the oil in a frying pan and gently fry the onion for 2-3 minutes until soft.
- 11 Add the garlic and cook for another minute, then stir in the parsley and lentils. Check the seasoning and set aside.
- 12 When the chicken is cooked, remove the clingfilm and gently pan-fry in the remaining oil until golden brown.
- 13 Remove from the pan, slice and serve on a bed of lentils with the cream sauce drizzled over.
- 14 Add the stock and reduce by half.
- Average per serving
- Calories 820.0kCal