Ingredients


For the chicken

4 chicken breasts

1 carrot, roughly chopped

1 celery stalk, roughly chopped

6 whole peppercorns

1 fresh bay leaf

water, to cover

55g/2oz lactose free butter

30g/1oz gluten free plain flour

salt and freshly ground black pepper

1 free-range egg yolk, lightly beaten

2-3 tbsp lactose free double cream

squeeze lemon juice

To serve

1 tbsp chopped fresh parsley, to serve

boiled baby carrots, to serve


Serves - 4




Method


Place the chicken breasts, roughly chopped carrot, celery, peppercorns and bay leaf into a large pan and add enough water to cover the ingredients.

Bring the mixture slowly to the boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is completely cooked through.

Remove the chicken from the pan and set aside. Keep warm. Strain the cooking liquid and reserve 450ml/16fl oz of it. Set aside.

Heat half of the lactose free butter in a large separate pan and add the gluten free flour.

Stir over a low heat until the mixture forms a smooth paste that leaves the sides and base of the pan cleanly.

Gradually add the reserved cooking liquid, stirring well after each addition, to make a sauce.

Season, to taste, with salt and freshly ground black pepper.

In a bowl, mix the egg yolk with the lactose free cream and slowly add this mixture to the sauce. Add a squeeze of lemon juice and stir to combine.

Cut the cooked chicken into bite-sized pieces and return to the sauce. Stir well.

To serve,  garnish with parsley and serve with the boiled baby carrots.


Recipe adapted from: Good Food

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