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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