Makes 4 servings
Ingredients
- 500g/20 oz. boneless, skinless chicken breasts, cut into large pieces
- 3 tablespoons all-purpose gluten-free flour
- 2 tablespoons unsalted butter or non-dairy substitute
- 2 tablespoons garlic and/or onion-infused olive oil
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp dried thyme
- 1/8 tsp celery salt
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup (unsalted) low-FODMAP chicken broth/stock
- 1/4 cup dry white wine (or chicken broth)
Method
- Coat the chicken pieces in the flour.
- Melt the butter and oil together in a large skillet over medium-high heat. Add the chicken and brown on each side.
- Transfer the chicken to the slow cooker. Sprinkle with herbs and seasonings. Pour lemon juice, chicken broth and white wine (or chicken broth) over top.
- Cover and cook on low for 3 to 4 hours.
- Serve chicken and sauce over rice, pasta or quinoa.
