Chicken Cutlets with Herby Mushrooms (low FODMAP)

15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Step 1

Tender and flavorful, this recipe is quick to make and sure to please the whole table of friends and family. Serve over rice or mashed potatoes with our simple Heirloom Tomato Salad and you’ve got a perfectly delicious meal. The rich mushroom sauce adds a lot to the dish and leftover sauce, chicken, and rice can be heated all together in a covered pan on the stove (not the microwave please!) with a fantastic result.

Ingredients

2 boneless, skinless chicken breasts

1/4 cup gluten-free flour (I used Bob’s Red Mill*)

2 tablespoons chopped fresh thyme, or 1 teaspoon dry thyme*

2 teaspoons chopped fresh rosemary

1 teaspoon Kosher salt*

½ teaspoon freshly ground black pepper*

1/4 cup garlic-infused olive oil, divided

1 pound oyster mushrooms, chopped

2 tablespoons lemon juice

1 1/2 cups low FODMAP chicken broth (I used Gourmend Organic Chicken Broth*, use code IBSGC15 for 15% discount)

1 teaspoon dry sage*

1 teaspoon Dijon mustard*

3 tablespoons salted butter

Chopped parsley, fresh thyme, or rosemary sprigs for serving

Directions

(1) Prepare chicken: Trim any fat around the edges of the chicken and slice large chicken breasts in half horizontally into 4 cutlets and lightly pound the thicker pieces between sheets of plastic wrap until all pieces are a similar thickness of about 1/2 inch. Season both sides of each breast lightly with Kosher salt. Put on a plate, covered with plastic wrap, and refrigerate overnight or at least 4 hours before cooking. 

Make-ahead note: This chicken is pretty quick to cook but the texture and flavor benefit from early salting. So, salt your chicken and let it sit overnight or at least for about 4 hours before you cook it. 

(2) Cook rice or potatoes: If you’re planning to serve the chicken with rice or mashed potatoes, get that going before you cook the chicken because the chicken cooks pretty fast!

(3) Dredge chicken: Place flour in a shallow dish, and stir in thyme, rosemary, and a good grinding of black pepper. Dredge the chicken breasts in the flour mixture; shake off excess, and set aside on a clean plate.

(4) Cook chicken: In a large skillet, heat 2 tablespoons of garlic-infused olive oil over medium-high heat. When hot, add all 4 cutlets and cook for 2 to 3 minutes. Add 2 tablespoons of butter to the skillet for the last minute of cooking so the chicken cutlets brown nicely. Flip the chicken and cook for 2 to 3 minutes on the second side or until just done. Remove from heat and put in a warm serving dish and cover with foil to keep warm.

(5) Make the herby mushroom sauce: Add remaining 1 Tbsp. oil to the drippings in the skillet. When hot, add the mushrooms and sauté over medium-high heat 4 to 6 minutes or until browned and most of the moisture evaporates. Stir in lemon juice, and cook, stirring occasionally, 1 to 3 minutes or until liquid evaporates. Slowly stir in the broth and sage; bring to a boil. Boil until liquid is reduced to about 1 1/2 cups. Remove from heat; stir in mustard. Whisk in butter, one tablespoon. at a time.

(6) Plate and serve: Put rice or potatoes on the plate. Lay the chicken cutlets on top. Spoon the mushroom sauce over the cutlets and finish with some chopped parsley, fresh rosemary or fresh thyme sprigs or some fresh thyme leaves.

Eat and enjoy every bite because you can!

*This post may contain 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. 

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