If you’ve seen the title of this recipe then you know you’re on to a delicious low fodmap recipe. With a combination of Chicken, tarragon, mustard and cream this recipe is packed with flavour even though it only contains 7 ingredients!
Ingredients
- 2 Chicken Breasts, chop each breast into three equal pieces
- Garlic infused Olive Oil
- 100 ml wine
- 200 ml Low FODMAP Chicken Stock
- 3 tsps Dijon Mustard
- 200ml Dairy Free Cream (I used Oatly)
- 4 sprigs of Tarragon, leaves picked and chopped, save some for garnish
Method
- Pop the oven on 180 degrees so its up to temperature when you need it.
- Put a splash of garlic infused oil in a frying pan and heat on high. Add the chicken breasts and sear until golden then remove from the pan into an oven proof dish and put to one side.
- Using the same pan heat the wine and simmer for a few minutes until it has reduced slightly.
- Add the chicken stock to the wine and again simmer until the liquid has reduced slightly.
- Add the mustard and mix thoroughly.
- Add the tarragon to the mixture and simmer for 5 minutes.
- Remove from the heat and mix in the cream until the mixture is even in colour and texture.
- Carefully pour the mixture into the dish containing the chicken and put in the oven for 30 minutes.
- Remove from the oven and serve with mash potatoes, Low FODMAP Vegetables and garnish with the extra tarragon.
Additional Notes
As you will see I served a small portion of brocolini with my meal but I only had the recommended portion of 45g. I didn’t eat the stalks though as that is the high FODMAP part of the broccolini.
Thankfully I was able to tolerate this amount but what I really wanted to test was also adding a small portion of cauliflower which is high in Mannitol. Cauliflower was the first food I tried to reintroduce after the elimination stage and I couldn’t tolerate it at all but over time I’ve found small amounts are ok for me.
If you try this recipe, please comment below with your thoughts.
Sam 🙂