Low FODMAP | Recipe

Ingredients :

For Chicken:

• 1/2 cup low-FODMAP, gluten-free rice flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 16 ounces (4) boneless skinless chicken breasts, pounded to 1/4 inch thickness using a mallet
• 3 tablespoons olive oil

For Marsala Sauce:

• 1 tablespoon garlic infused oil
• 4.5 ounces (127 g) canned, sliced mushrooms, rinsed and drained
• 3/4 cup dry Marsala wine*
• 1 & 1/4 cups low-FODMAP chicken broth (or stock)
• 3/4 cup heavy cream
• 2 tablespoons fresh chopped parsley
• Salt and pepper to taste
• Optional: 1/2-1 teaspoon truffle oil (titrate to the potency of your product), or 1 tablespoon mushroom infused oil

Instructions :

• If not already done so, pound your chicken breasts with your mallet to 1/4 inch thickness between plastic wrap or wax paper
• Mix the low-FODMAP rice flour, salt and pepper in a shallow bowl
• Set up a large skillet with your 3 tablespoons oil and allow the oil to heat until shimmering
• While oil is heating, dredge the chicken in the flour mixture and shake off any excess
• When oil is hot, fry chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side)
• Transfer completed chicken to a plate to keep warm
• When all the chicken is finished, in the same pan, prepare the low-FODMAP Marsala sauce
• Turn down your heat as needed and place the garlic infused oil in skillet to warm, scrape pan to deglaze if needed
• Press your sliced, drained mushrooms between paper towels to blot dry, then add the mushrooms to the skillet to brown lightly, about 2 minutes
• Next, pour in the Marsala wine and the low-FODMAP Chicken broth and simmer, uncovered, until reduced by half and starting to thicken
• Pour in the heavy cream and stir, then add the mushroom infused oil, if using
• Return the cooked chicken to the sauce
• Cook until the sauce thickens more (about 3-8 minutes)
• Taste sauce, add salt and pepper to taste
• Garnish with chopped parsley prior to serving
• Serve with your favorite low-FODMAP, GF Pasta