Creamy and satisfying low-FODMAP recipe for One-Skillet Harvest Chicken with Mustard Cream. The perfect medley of fall flavors. IBS-friendly and gluten-free.
1/2 cup heavy cream or canned coconut cream, for dairy-free*
Instructions
Set up a large, heavy bottomed skillet over medium heat
If desired, pound your chicken with a mallet to tenderize and achieve an even thickness to the pieces
Mix the LF flour with the salt and pepper in a medium-sized bowl with a flat bottom (or a pie plate)
Dredge your chicken pieces on both sides
Place your avocado or canola oil in the skillet, and allow to warm
Sear the chicken pieces on both sides until golden brown, about 3 minutes per side (if they aren’t fully cooked, its OK)
Remove these to a plate for later
Add your infused oil, then your carrots and parsnips, and stir occasionally until they begin to soften, about 3-4 minutes
Lower the heat to medium-low, and place the butter on the skillet, followed by the apples, scallion tips, and brown sugar. Saute this with the carrots and parsnips for 4-5 minutes
Add the LF chicken stock, Dijon mustard, dried thyme, fresh sage, and rosemary and allow to simmer for another 5 minutes
Add in the heavy cream, and allow to combine
Taste, and adjust seasoning as desired. Remove fresh herb stalks
Return the chicken cutlets to the pan and allow to simmer for another 3-4 minutes until fully cooked