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4 x chicken breasts

75g/3oz rice flour, seasoned with salt and freshly ground black pepper

2 tbsp vegetable oil

1 stalk celery, finely chopped

1 carrot, finely chopped

100g/3½oz smoked bacon lardons

200ml/7fl oz sherry

125ml/4½fl oz low FODMAP chicken stock

100g/3½oz large, green and black, pitted olives

25g/1oz lactose free butter

1 tbsp chopped fresh parsley



Dust the chicken breasts with the seasoned rice flour and shake off any excess. Heat a little oil in a large, heavy-based frying pan and fry the chicken breasts until golden-brown on all sides. Remove and set aside.

Add a little more oil to the pan and fry the vegetables and bacon for 6 minutes.

Place the chicken back into the pan along with the sherry and stock. Bring to the boil then reduce the heat and simmer for 20 minutes.

Add the olives and lactose free butter and stir together until the butter melts, then stir in the parsley and serve.

Recipe adapted from: Good Food

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