Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 2 cloves garlic, crushed
- 1/4 cup minced shallots
- 1 large celery stalk
- 8 ounces baby carrots
- 4 ounces mushrooms, chopped
- 1/2 large green pepper, chopped
- 1/4 cup flour
- 1 tsp dry thyme
- 1 tsp dried oregano
- Freshly ground black pepper
- 1 pound skinless chicken breasts, cut into pieces
- 1 cup fat-free, low-sodium chicken broth
- 1 cup white wine
- 1/2 cup dried lentils, picked through
Preparation:
Heat oil on medium heat in a large pot or Dutch oven. Sauté garlic, shallots, celery, carrots, mushrooms and green peppers for 5 minutes. Combine flour, thyme, oregano and a few twists of freshly ground black pepper on a large plate or bowl. Toss chicken pieces in flour mixture. Add chicken to pot and cook until browned. Add chicken broth, wine and dried lentils. Bring to a boil, then lower heat, cover, and simmer for 20 minutes, until lentils are tender.Serves 4
Per Serving: Calories 306, Calories from Fat 20, total Fat 2.2g (sat 0.5g), Cholesterol 65mg, Sodium 130mg, Carbohydrate 35.9g, Fiber 10.2g, Protein 35.5g
