Low FODMAP Dairy Free Chicken Florentine

Total time45 min

Prep time15 min

Cook time30 min

Low FODMAP Dairy Free Chicken Florentine

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
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½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the sauce

3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
½ cup dry white wine
1 cup chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp all-purpose flour
Ingredient note
Flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
1 tsp dijon mustard
¼ tsp crushed red pepper flakes (optional)

For the spinach

5 oz fresh baby spinach
Ingredient note
A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 1/4 cups per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

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