Eosinophilic Esophagitis Friendly Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

Eosinophilic Esophagitis Friendly Lemon Chicken

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
¼ tsp black pepper
2 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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For the sauce

½ cup dry white wine
½ cup chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 tsp cornstarch
1 tbsp cold unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

4 lemon slices, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and black pepper.
2
Heat 1 tbsp of the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases cleanly from the pan.

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