2 skin on chicken breast

4 tbsp lactose free butter

3 tbsp fresh tarragon, chopped

1 tbsp fresh rosemary leaves, chopped

5 tbsp white wine

70ml/2½fl oz lactose free double cream

For the potatoes

150g/5¼oz cooked white potatoes - cut into wedges

3 tbsp butter, melted

salt and freshly ground black pepper


Preheat the oven to 200C/390F/Gas 6. Place the chicken breast and potatoes on baking tray.

Top with lactose free butter and cook for 15-20 minutes, or until cooked and golden.

To make the sauce, melt the lactose free butter in a saucepan.

Add the tarragon, rosemary, white wine and lactose free cream and reduce down for 4-5 minutes.

To serve, place the poussin on a serving plate and pour over the sauce. Serve with the potatoes.

Recipe adapted from: Good Food

Check out top IBS articles:

New Low FODMAP Recipes
Share on FacebookShare on TwitterShare on LinkedInShare on TumblrShare on Google BookmarksShare on RedditShare on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - French chicken with potatoesContentsIBS  FODMAP Home