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
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