Chicken breasts with wild mushroom sauce and Puy lentils from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 98) by Diana Henry

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Notes about this recipe

  • veronicafrance on October 05, 2020

    Pretty good. You can make lentils and sauce in advance and just cook the chicken at the last minute. I started the lentils first since they take longest. Made the sauce up to the point the stock was reduced. Then I reheated it and added the cream while the chicken was cooking, and the lentils kept warm on the back of the stove.

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