Tender and juicy chicken every time!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 mushrooms, stems and caps separated
- 3 potatoes, cut in small chunks
- 1/2 cup dry green lentils
- 2 chicken bouillon cubes
- 2 bay leaves
- 1 tbsp ground thyme
- 1 tbsp ground rosemary
- 1 tbsp dried parsley
- 5-6 cups water
Instructions:
- Cut the chicken breasts into 1-inch cubes and season with salt and pepper.
- In a large pot, heat the olive oil and the butter.
- Add all the chicken breast cubes and lightly brown for 4-5 minutes, turning occasionally.
- Finely chop the mushroom stems and cut the mushroom caps into quarters. Add to pot.
- Add the remaining ingredients to the pot, stir and bring to a boil.
- Reduce the heat to a gentle simmer, cover with a lid and simmer for 30 minutes.
- Turn heat off and leave the lid partially open. Let sit for 15 minutes before serving.
Remove and discard the bay leaves.
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