Balsamic Mustard Chicken Breasts with Broccoli and Lentils
About once a month my friend Leighton comes over for dinner. He travels for work a lot and we’ve been friends forever, so he gets great deal when he comes over…a good home cooked meal he didn’t have to make for himself and good company. He’s not eating carbs these days so I have tried to make some adjustments to accomodate him. This time around I wasn’t that inspired so just pulled some chicken breast from the freezer and decided I was going to use the last of the lentils I had. Leighton will eat almost anything and I like lentils, but my family doesn’t really like them so I don’t make them very often.
This time around I did some searching on the internet and came up with some inspiration. I first found this balsamic mustard marinade and that seemed pretty tasty. I added some Goya Adobo and fresh cracked pepper as is standard practice and let the chicken marinade during the day. I then found this lentils with bacon recipe and thought it seemed like a pretty solid place to start. Who doesn’t love bacon and it was loaded up with vegetables.
1.5 – 2 lbs chicken breasts
balsamic mustard marinade (see recipe link above)
carrots, celery, onions (see lentils recipe link above)
1/2 red wine
1. Marinade chicken breast in balsamic mustard marinade for a minimum of 30 minutes, although I marinated it for 5-6 hours
2. Simmer lentils with whole vegetables per the lentil recipe
3. Preheat oven to 350 degrees
4. Brown chicken breast on each side over medium high heat, in oven safe skillet (approximately 5 minutes per side)
5. Meanwhile, continue with the lentil preparation per the recipe
6. Once chicken breasts are brown, place skillet in oven and bake chicken for additional 15 minutes
7. Place broccoli florets in roasting pan, drizzle with olive oil and lemon juice, sprinkle with salt and pepper
8. Roast broccoli at 425 degrees for 20-25 minutes (florets should be browned). If the florets are brown enough you can put them under broiler for additional 5 minutes. Sprinkle with parmesan cheese once done
9. Remove chicken from from skillet and set aside to rest
10. Over medium high heat, add approximately 1/2 cup red wine to skillet to deglaze the pan. Add about 1 tablespoon balsamic vinegar, salt and pepper to taste for pan sauce.
This was a simple meal that I cooked based on what I had in the cabinet. Leighton said he doesn’t really like lentils, then helped himself to 3 servings. Needless to say, there weren’t any leftovers.