Magical Taste, Not Magical Mushrooms: Sautéed Mushroom Chicken Breast On A Bed Of Beluga Lentils

Chicken breast is way better with Charming mushrooms! Sometimes we underestimate the flavor that mushrooms add to our plates. Even though, if you are not a fan of them, you can always substitute them for other delicious veggies. This recipe is as healthy as it is fulfilling. #Yumms!

Ingredients & Process

  • 1kg (2.2 lbs) Chicken Breast Chopped in 2cm x 2cm (1″)
  • 250g (2 cups) of Mushrooms
  • 75g (1/2 cup) of Chopped Green Pepper
  • 75g (1/2 cup) of Chopped Red Pepper
  • 2 Garlic Cloves
  • 1 White Onion
  • 1 Tomato
  • 2 tbsp of Olive Oil
  • Salt
  • Black Pepper
  • Red Pepper Flakes
  • Oregano
  • 50g (1/4 cup) of Beluga Lentils

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  1. Finely chop the onion and the garlic. Pour the 2 tbsp of Olive oil on a medium pan. Once your pan is heated, keep the temperature in medium. Add the onions until this ones turn transparent then, add the garlic.
  2. Once your onions and garlic are caramelized, bring the heat to high and sautée the chicken breast until all sides are fully cooked.
  3. Add the chopped peppers until soften.
  4. Proceed to add the mushrooms until they become juicy and soft.
  5. Finally add the tomatoes (cut in chunks), salt, black pepper, red pepper flakes and oregano (all to taste). Stir al the ingredients and bring the temperature to low.
  6. Wash the beluga lentils
  7. -Side note but highly informative- Usually the beluga lentils bring the instructions on how to cook them, they all require different water measurements according to the brand. The one’s that I purchased require 150ml of water.
  8. Bring water to a boil the add the lentils. Cover them until they start to simmer. Cook them for about 20mins. Add salt after cooking.
  9. Serve the lentils (first) with the chicken on top (as picture).

Enjoy! Bon Appetit! Afiyet Olsun!

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