*We recommend the help  of a registered dietician
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For the chicken

150ml/5½fl oz chicken stock

2 lemons, zest and juice

1 tbsp dry sherry

4 x 150g/5½oz chicken breasts, skin removed

For the lemon sauce

250ml/9fl oz chicken stock

4 tbsp caster sugar

4 lemons, zest and juice

1 tbsp cornflour, mixed to a paste with a little water

salt and freshly ground black pepper

75g/2¾oz lactose/dairy free butter


For the chicken, mix together the chicken stock, lemon zest and juice and sherry in a large casserole.

Bring to the boil, then reduce the heat until the mixture is just simmering.

Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly.

For the lemon sauce, bring the chicken stock, sugar and lemon zest and juice to the boil in a pan, then continue to cook for 4-5 minutes.

Whisk in the cornflour paste until the mixture is smooth. Season, to taste, with salt and freshly ground black pepper.

Heat the lactose/dairy free butter in a frying pan over a medium heat.

Add the cooled chicken breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides.

To serve, place one chicken breast onto each of four serving plates.

Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside.

Recipe adapted from: Good Food

Low FODMAP and Gluten Free Recipe -  Lemon chicken