4 boneless, skinless chicken breasts
1 tbsp seasoned gluten free plain flour
2 tbsp olive oil
knob of lactose free butter
1 stalk celery, finely diced
1 carrot, finely diced
4 tbsp brandy or cognac
300ml low FODMAP chicken stock
1 lemon, sliced
4 rounded tbsp lactose free cream
1 tsp chopped tarragon
1 tsp chopped chives
1 tsp chopped parsley
Dust the chicken with the gluten free flour. Heat the oil and lactose free butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned.
Add the vegetables, then fry for about 2 mins until they start to soften, but not colour.
Pour in the brandy, carefully ignite, then stand well back until the flames have died down.
Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 20 mins until the chicken is just tender.
Stir in the lactose free cream and herbs and warm through. Season to taste.
Recipe adapted from: Good Food