Low-FODMAP Lemon Chicken Scallopini

Ingredients

• 1.5 lbs chicken breast
• 0.5 cup rice flour
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp garlic-infused oil
• 2 tbsp unsalted butter
• 0.5 cup white wine
• 1 cup low sodium chicken broth
• 0.25 cup lemon juice
• 1 large lemon
• 0.25 cup parsley
• 2 tbsp fresh chives
• 1 tsp thyme
• 2 cups cooked quinoa

Instructions

1. 1Pound chicken breasts thin, then dredge them in a mixture of rice flour, salt, and black pepper, shaking off any excess coating.
2. 2Heat extra virgin olive oil and Garlic-Infused Oil in a large skillet over medium-high heat. Pan-fry the dredged chicken until it is golden brown and cooked through, approximately 3-4 minutes per side. Remove the cooked chicken from the skillet and set it aside.
3. 3Reduce the heat to medium. Deglaze the pan with dry white wine, carefully scraping up any browned bits from the bottom of the skillet. Stir in the low sodium chicken broth, fresh lemon juice, unsalted butter, chopped chives, and chopped thyme. Simmer the sauce for 3-5 minutes until it slightly reduces and thickens.
4. 4Return the cooked chicken to the skillet, turning each piece to coat it thoroughly with the bright lemon pan sauce.
5. 5Serve the Chicken Scallopini immediately alongside cooked quinoa, garnished generously with fresh chopped parsley and fresh lemon wedges.