2 chicken breast, skin on
1 tbsp olive oil
200g new potato, thinly sliced
500ml low FODMAP chicken stock
200g mixed vegetables - zucchini, carrots and spinach
2 tbsp lactose free cream
1 red chili, deseeded, and chopped
handful tarragon leaves, roughly chopped
Serves - 2
Fry the chicken in the oil in a wide pan for 5 mins on each side.
Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan.
Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
Stir in the lactose free to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Recipe adapted from: Good Food