Butter-Fried Chicken with Dijon Mustard and Warm Lentils

Ingredients:

• 1 cup dried small French lentils, sorted and washed
• 2 bay leaves
• Half a small red onion
• 3 tbsp sherry vinegar
• 3 slices white sandwich bread, crusts trimmed
• 1 tbsp. l. chopped tarragon
• 4 skinless, boneless chicken breasts (180-220 g each)
• 2 tablespoons Dijon mustard
• 4 tbsp (60 g) butter, diced
• 2 cups spinach
• 3 tbsp. l. olive oil

Preparation:

1. Preheat oven to 200°C.
2. In a medium saucepan, cover the lentils with 2 inches of water; add 3/4 teaspoon of salt, a pinch of ground black pepper, and a bay leaf. Bring to a boil, then reduce heat and simmer until tender, 20-25 minutes. Drain, discarding the bay leaf.
3. Meanwhile, thinly slice the red onion and mix it with the vinegar in a large bowl. In a food processor, pulse the bread and tarragon until finely ground. Season the chicken with salt and black pepper and brush one side with mustard. Sprinkle a thick layer of bread crumbs over the mustard.
4. Heat a large nonstick skillet over medium heat. Add the butter and melt. When the foam subsides, add the chicken, breading side down, and cook, without turning, until crispy and golden brown, 5-7 minutes. Carefully flip the chicken and transfer the skillet to the oven. Bake until cooked through, 11-13 minutes.
5. Place the warm lentils, spinach, and olive oil in a bowl with the red onion. Stir until the spinach wilts. Serve with the chicken.