Dijon Chicken with Warm Lentils
Ingredients
- 1 cup dried small French lentils, picked over and rinsed
- Kosher salt and freshly ground pepper
- 2 bay leaves
- 1/2 small red onion
- 3 tablespoons sherry vinegar
- 3 slices white sandwich bread, crusts removed
- 1 tablespoon chopped fresh tarragon
- 4 skinless, boneless chicken breasts (6 to 8 ounces each)
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, cubed
- 2 cups baby spinach
- 3 tablespoons extra-virgin olive oil
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