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Low-FODMAP Lemon Herb Skillet Chicken
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Lemon Herb Skillet Chicken

Low-FODMAP, Gluten-Free
Course Main Course
Cuisine Italian
Keyword chicken, gluten-free, herb, lemon, low-fodmap
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 lb. boneless skinless chicken breasts, cut into thin fillets
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon FODY Garlic Infused Oil (or olive oil)
  • 1/4 cup dry white wine (I used Pinot Grigio)
  • 1/2 cup Low-FODMAP Chicken Broth or Stock*
  • 1 teaspoon cornstarch
  • 1/2 lemon, juiced (about 1 tablespoon juice)
  • 1/2 lemon thinly sliced

Instructions

  • Place chicken breasts fillets between two sheets of plastic wrap and pound to an even thickness using a mallet. Season both sides of chicken with Italian herbs, salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned, about 3 to 4 minutes on each side. Remove skillet from heat and place chicken on a plate and cover to keep warm.
  • Deglaze pan with wine, stirring to scrape up any brown bits. Return skillet to medium-low heat and simmer wine until reduced slightly.
  • Whisk together the chicken broth and cornstarch and add to skillet. Stir in the lemon juice and bring back to a simmer. Put chicken breasts back in skillet and place lemon slices on top of each one. Cover skillet and continue to cook until chicken breasts are no longer pick in the middle or have reached an internal temperature of 165 degrees F.
  • Serve chicken and sauce over rice or noodles.

Notes

* 1/2 cup water plus 1/2 teaspoon FODY Chicken Soup Base may be used instead of homemade broth or stock.