Ingredients:

4 skinless, boneless chicken breasts (about 6 ounces each)

1/2 cup gluten-free, all purpose, low-FODMAP flour

2 tbsp grated parmesan cheese or dairy-free parmesan cheese

3 tsp extra virgin olive oil

2 tsp garlic infused olive oil

1/3 cup white wine

1 tbsp. capers

1 tsp lemon zest

2 tbsp. freshly squeezed lemon juice

1/4 cup low-FODMAP chicken broth/stock

1/4 tsp sea salt

Pinch of ground pepper

2 tbsp. fresh parsley, chopped

Instructions:

Step 1: Prepare your chicken: place chicken breasts between two sheets of wax paper and beat with meat mallet until 1/2 inch thick.

Step 2: In a medium mixing bowl, add flour and parmesan cheese. Dip your chicken into the mixture so both sides are covered.

Step 3: In a large sauté pan, add 1 teaspoon olive oil and on medium heat sauté chicken on both sides (about 3–5 minutes) until cooked through. Remove chicken from pan.

Step 4: Add remaining olive oil and garlic-infused olive oil to pan. Add wine and let it simmer for about 3 minutes until wine evaporates.

Step 5: Add remaining ingredients to pan (capers, lemon juice, lemon zest, chicken broth) except salt, pepper and parsley. 

Step 6: Allow sauce to simmer for 3 minutes.

Step 7: To serve; place chicken on serving tray and cover with sauce. Season with salt and pepper and top with fresh parsley.

Step 8: Serve with zucchini noodles for low-FODMAP version or GF spaghetti of choice and enjoy!