This Lunch IBS Recipe Three is a delightful IBS friendly diet to be served on the third day of the 1st week.
Dijon Mustard Chicken – Serves 1
1/2 tablespoon butter
1/2 tablespoon olive oil
1 boneless, skinless chicken breast half
Salt and freshly ground black pepper; to taste
1/4 teaspoon herbes de Provence, crumbled
1/4 cup canned low-salt chicken broth
2 tablespoons Dijon mustard
2 tablespoons chopped onions
1 garlic clove, minced
1 teaspoon fresh parsley, chopped
Pre-heat small skillet over med-high heat. Add the butter and olive oil. Wait until butter melts. Season chicken with salt & pepper. Place the chicken into the skillet and sprinkle the herbes de Provence. Cook for about 10 minutes until the chicken is light golden brown, turning chicken occasionally. In a small mixing bowl, combine the broth, mustard, onions and garlic. Mix well. Pour the mixture over the chicken. Cover and simmer over low heat until the chicken is cooked through. Remove the chicken only and wrap with foil. Boil and stir the mixture in the skillet for about 7 minutes until it is reduced to a sauce consistency. Remove the chicken from the foil and place on a plate. Pour the sauce over the chicken. Sprinkle the parsley on top. Serve immediately.
Steamed rice with minced carrots & parsley
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