2 teaspoons butter
1 celery stalk
1 cup chopped mushrooms
2 tablespoons dry white wine
1 liter chicken stock (broth)
1/2 cup lentils
1 chicken breast, cooked
1 bay leaf
1 tablespoon dry thyme
1Chop the onion, carrot, celery stalk and the mushrooms. Melt the butter in a pan, add the chopped vegetables. Cook 5 minutes until became soft at T 5-6.
2Chop the chicken in 1 inch pieces.
3Add the chicken broth and wine. When it boils remove the foam. Reduce the heat and boil 30 minute until vegetables are tender. Add the lentils and boil another 35 minutes until softened.
4Add the chicken and stir one more minute. Seasoning and serve.
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