From “Williams-Sonoma Weeknight Fresh + Fast,” by Kristine Kidd, (Weldon Owen). Serves 4.
Ingredients
1 cup lentils, rinsed
1 small red onion, cut in half, divided use
1 bay leaf
Coarse kosher salt
2 tablespoons plus 1 teaspoon red wine vinegar, divided
2 celery ribs, finely chopped
1 bunch radishes, trimmed, quartered lengthwise and sliced
7 tablespoons fresh mint, minced, divided
3 tablespoons Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
Freshly ground pepper
4 skinless, boneless chicken breasts
Flour, for dredging
Directions
Place the lentils in a saucepan with enough water to cover by 2 inches. Add half an onion and the bay leaf and bring to a boil. Reduce heat, cover partially and simmer under the lentils are just tender, 25-30 minutes. Remove from heat and stir in 2 teaspoons salt and 1 teaspoon vinegar. Drain the lentils and transfer to a medium bowl. Discard the onion half and the bay leaf.
Finely chop remaining onion half. Mix the onion, celery, radishes and 3 tablespoons mint into the lentils. Set aside.
Place the mustard in a small bowl. Whisk in the remaining 2 tablespoons vinegar. Gradually whisk in 1/4 cup oil. Add remaining mint. Season with salt and pepper. Set aside 3 tablespoons dressing to use as a sauce. Mix remaining dressing into lentils to taste.
One chicken breast at a time, place the meat between wax paper; hit with a rolling pin a few times to flatten slightly to an even thickness. Transfer chicken to a plate; sprinkle with salt and pepper. Spread flour on another plate. Dredge the chicken in flour; shake off excess. Place 2 large nonstick frying pans over medium-high heat; warm 1 tablespoon oil in each. Add 2 chicken breasts to each pan. Saute until cooked through, 4-5 minutes per side.
Slice the chicken, transfer to warmed plates, and spoon lentil salad alongside. Drizzle chicken with the reserved dressing and serve.
