Low FODMAP quick Florentine chicken with brie

10 Minutes Prep • 15 Minutes Cook • Gluten-free • Low FODMAP • Serves 4 • I love serving this for dinner guests because it’s so quick to make and finishes in the oven so you can be ready to plate it all at once. It’s colorful, flavorful, and delicious. Serve over steamed rice, gluten-free pasta, or keep it light and serve it with a crisp green salad.

INGREDIENTS:

1 large egg, beaten

1/4 cup gluten-free flour

4 boneless skinless chicken breast cutlets (about 3/4 inch thick)

Kosher salt and pepper

6 tablespoons cold salted butter*, cubed

2 - 4 tablespoons garlic-infused olive oil

2 cups cherry tomatoes

2 tablespoons fresh thyme (stripped from the stems)

1 pinch crushed red pepper flakes (optional)

4 ounces brie (double or triple cream is best), rind removed**

3 tablespoons fresh-squeezed lemon juice

1/2 cup (or more to taste) fresh basil, chiffonade (sliced in thin strips)

DIRECTIONS:

Place the egg and flour in separate shallow bowls.

Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.

In an oven-safe skillet set over medium heat, add 1 - 2 tablespoons olive oil. When the oil shimmers, add the tomatoes, 1 tablespoon thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes to a plate.

In the same skillet, melt together 4 tablespoons butter and 1 - 2 tablespoons olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 2 more tablespoons butter and 1 tablespoon thyme, swirling the butter around the chicken. Cook, basting the chicken with the butter until the chicken is cooked and golden brown, about 4 to 5 minutes.

Meanwhile, preheat the broiler.

Remove your skillet from the heat, add the brie slices on top of each chicken cutlet. Spoon the tomatoes and lemon juice over the top. Transfer to the oven, broil for 2 minutes until the cheese is melted. Top the chicken with lots of fresh basil. Serve with plenty of fresh basil over rice or gluten-free pasta, or alongside a crisp green salad or steamed broccoli florets tossed in a bit of the chicken sauce.

Enjoy!

Pro tips:

*Use cultured butter if you can find it. It's fermented for 20 hours then churned to 82% butterfat which makes the taste incredibly rich and it raises the smoke point, making it ideal for browning. 

** Put the brie in the freezer for about 20 minutes and then cut the rind off once it’s firmed up.

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