Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken for 5 mins. Turn over the chicken.

Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the green beans and cook for 3 mins more. Chop the remaining tarragon.

Stir the lactose free cream, garlic infused oil and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Recipe from Good Food magazine

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500g baby new potatoes, halved

4 skinless chicken breasts

1 tbsp sunflower oil

1 tbsp garlic infused oil

350ml chicken stock

small bunch tarragon

175g green beans

3 tbsp lactose free cream

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Low FODMAP Recipe

Creamy chicken with green beans & tarragon