Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, crushed

  2. 1/4 cup minced shallots

  3. 1 large celery stalk

  4. 8 ounces baby carrots

  5. 4 ounces mushrooms, chopped

  6. 1/2 large green pepper, chopped

  7. 1/4 cup flour

  8. 1 tsp dry thyme

  9. 1 tsp dried oregano Freshly ground black pepper

  10. 1 pound skinless chicken breasts, cut into pieces

  11. 1 cup fat-free, low-sodium chicken broth

  12. 1 cup white wine

  13. 1/2 cup dried lentils, picked through

Instructions Jump to Ingredients ↑

  1. 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


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