Moist, flavorful chicken breast with a delicious side of lentils. I suggest serving the lentils over a bed of arugula with the chicken breast on the side. Whatever you do, do not leave out the lemon juice.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
538 Calories
Recipe Instructions
Step 1
Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
Step 2
Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Step 3
Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.
Ingredients
1 tablespoon lemon juice
1 tablespoon vegetable oil
3 cloves garlic, minced
2 cups chicken broth
4 bone-in chicken breast halves, with skin
1 teaspoon chopped fresh rosemary
½ cup dry red wine
1 large onion, finely chopped
2 tablespoons white balsamic vinegar
3 carrots, finely chopped
1 (2 ounce) jar pimento peppers, drained and chopped
