Chicken Piccata with Crispy Sage and Herby Mushroom Cream (low FODMAP)
20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1 - 3
Creamy mushroom sauce combined with lemony piccata pan sauce poured over chicken and pasta is truly a delicious combination. Oyster mushrooms cook down and caramelize beautifully so they are the perfect mushroom for this dish and they just happen to be the only low FODMAP mushroom we know of! So, make this chicken piccata with herby mushroom cream and eat it without consequences. Pair it with some crusty sourdough bread (to soak up any extra sauce), and our holiday salad and you have a perfect meal!
Ingredients: Chicken
2 boneless skinless chicken breasts, sliced in half horizontally
1/3 cup gluten-free flour*
Kosher salt* and black pepper*
4 tablespoons garlic-infused olive oil*
4 tablespoons salted butter
12 whole fresh sage leaves
1/2 cup dry white wine such as sauvignon blanc or pinot grigio
1/3 cup fresh-squeezed lemon juice (about 2 lemons)
2 tablespoons capers, drained
Ingredients: Herby Mushroom Cream
2 tablespoons garlic-infused olive oil*
4 cups oyster mushrooms, chopped
2 tablespoons fresh thyme leaves
Pinch red pepper flakes*
1 pound gluten-free pasta (I used Delallo Gluten-Free Penne Rigate*)
1/3 cup heavy cream
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated manchego cheese
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken for your chicken piccata. Remove chicken breasts from the package and slice them horizontally. Season both sides of each breast lightly with Kosher salt and lay them on a rimmed plate or baking dish. Cover the dish with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking.
(2) Prepare other ingredients: Grate the cheeses, squeeze the lemons, chop the mushrooms, and strip the thyme leaves from their stems. Set aside.
(3) Dredge the chicken: Put the flour, salt, and pepper on a plate or in a shallow dish. Toss together with a fork. Press the chicken lightly into the flour mixture, turning to coat both sides and the edges. Set chicken aside on a plate.
Make-ahead note: At this point, you may put the chicken in the refrigerator until you’re ready to cook it.
(4) Cook the chicken: Heat the garlic-infused olive oil in a large skillet. When it shimmers, add the chicken breasts and cook for about 3 - 4 minutes on each side, or until golden. Remove the chicken to a plate and set it aside.
(5) Crisp the sage: In the same skillet, melt the butter, then add the sage leaves. Cook until crisp (about 1 minute), then remove the sage leaves to a paper towel.
(6) Make the pan sauce: Pour the wine and the lemon juice into the same skillet you have been using. Cook for about a minute. Add the capers, taste the sauce, then season with salt and pepper as needed. Slide the chicken into the pan sauce in the skillet and simmer for 5-10 minutes or until just cooked through.
(8) Cook the mushrooms: In a separate skillet, heat 2 tablespoons of garlic-infused olive oil over high heat. When the oil shimmers, add the mushrooms and season lightly with Kosher salt and pepper. Cook without stirring for 5 minutes until the mushrooms are golden on the bottom side. Stir and then continue cooking for another 3 - 5 minutes. Reduce the heat to medium and add the thyme and red pepper flakes.
(9) Make the mushroom cream sauce: Add the cream and about 1/4 cup very hot water to the pan with the mushrooms. Add the parmesan and manchego cheese. Stir until the cheese is melted and the sauce is creamy.
(10) Cook the pasta: Meanwhile, cook the pasta per package instructions. Drain, and drizzle with a bit of olive oil. Toss and set aside until ready to plate and serve.
(11) Plate and serve: Divide the pasta between plates. Spoon the pan sauce over the pasta making sure to get a few capers onto the pasta too. Top the pasta with the chicken, the mushroom cream sauce, and the toasted sage leaves. Serve with some crusty sourdough bread (to soak up any extra sauce), and our holiday salad.
Eat and enjoy every bite because you can!
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