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Peel and finely chop the carrot, onion, celery and garlic. Place a small non-stick saucepan on a medium-low heat and pour in a good lug of oil. Add the chopped veg and garlic to the pan and fry for 10 to 12 minutes, or until soft and sticky, but not coloured. Roughly chop and add the tomato to the pan, along with the lentils and bay leaf and stir together. Dissolve the stock cube in 300ml of boiling water and add to the pan, or pour in the fresh stock. Gently bring to the boil, reduce the heat to low, cover and cook for around 40 minutes, or until the lentils are tender, but still holding their shape, adding a splash more water, if needed.
Meanwhile, place a large sheet of greaseproof paper on a flat surface, then strip over half the thyme leaves and finely grate over half the lemon zest. Pop the chicken on top, with a good gap between them. Strip over the remaining thyme, finely grate over the remaining lemon zest and season with sea salt and black pepper. Cover with a second sheet of greaseproof paper, and use the base of a pan to bash the chicken to around 1.5cm thick.
Place a medium non-stick sauté pan over a medium heat and pour in a lug of olive oil. Add the chicken breasts and fry for 3–4 minutes, then flip them over until golden and cooked through, then remove to a board to rest. Pour the wine into the pan and cook until reduced by half, then stir in the crème fraiche. Remove from the heat, cover with the lid, and leave to one side.
Squeeze the juice of half a lemon into the lentils, toss together and divide between two plates. Slice up the chicken breasts and place on top, then drizzle with any resting juices and the creamy sauce.