Butter Lemon Pesto Chicken and Polenta (low FODMAP)
20 Minutes prep • 20 Minutes Cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1
Polenta drizzled with pesto makes a wonderful, flavorful, and creamy base for this deliciously buttery chicken. You can make my low FODMAP lemon-basil pesto ahead so you can whip this up fast for a weeknight family dinner. It can also be plated and served efficiently so it makes a great dish for a group too.
Ingredients: Chicken
4 chicken cutlets, or 2 boneless chicken breasts, sliced horizontally
1/3 cup gluten-free flour
1/4 cup grated parmesan
3 tablespoons garlic-infused olive oil
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup fresh lemon juice
4 tablespoons salted butter
1 cup multicolored cherry tomatoes, cut in half
1 tablespoon fresh thyme
3 tablespoons capers, rinsed
2 tablespoons basil, chopped
1/4 cup lemon-basil pesto, see my recipe here
Ingredients: Polenta
3/4 cup polenta
3 tablespoons salted butter
1/4 cup grated parmesan
2 tablespoons lemon-basil pesto, see my recipe here (optional)
Directions
(1) Prepare: Make the pesto. Grate the parmesan. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken in the flour/cheese mix, pressing to adhere.
Make-ahead note: At this point, you can keep the pesto and the chicken in the refrigerator until you’re ready to cook.
(2) Cook the chicken: Heat the garlic-infused olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet to a plate.
(3) Make the polenta: Meanwhile, make the polenta. Put 3 cups of hot water in a microwave-safe bowl. Stir in the salt and the polenta. Cover loosely with plastic wrap and microwave on high for 8 minutes. Uncover and whisk to blend. Cook another 2 minutes if you want it a bit thicker. Remove from the microwave and stir in the butter and parmesan. You may also stir in a couple tablespoons of the pesto.
(4) Make the sauce: To the skillet you cooked the chicken in, add the butter, cherry tomatoes, and a pinch each of salt and pepper. Cook about 3 minutes. Add the capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook for 1 minute. Return the chicken to the pan, cover and simmer for 3 - 5 minutes, until the chicken is just cooked through.
(5) Plate and serve: Spoon the polenta onto plates. Spoon some pesto on top of the pesto. Add the chicken and cherry tomatoes over the pesto and drizzle the pan sauce over the top of everything. Sprinkle with basil.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.
More Deliciously Low FODMAP™ main course recipes
