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Recipe tags: Chicken, Easy, Quick, Stove Top

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Meats and seafood

Garlic Chicken with Balsamic Vinegar

Recipe submitted by DaVita dietitian Carrie from Texas.

Portions: 4

Serving size: 1 chicken breast

Ingredients

• 4 chicken breasts, boneless, skinless
• 1 to 1-1/2 teaspoons ground black pepper
• 1 tablespoon olive oil
• 8 whole garlic cloves, peeled
• 3/4 cup white button mushrooms, sliced
• 1/4 cup balsamic vinegar
• 3/4 cup low-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon thyme leaves
• 1 tablespoon cornstarch

Preparation

1. Wash and trim excess fat from chicken breasts.
2. Coat both sides of chicken breast with pepper.
3. Heat olive oil in nonstick skillet over medium-high heat, and cook until nicely browned on one side (about 3 minutes).
4. Add garlic, turn chicken and scatter mushrooms all over.
5. Move chicken and mushrooms around to keep them from sticking and cook about 3 minutes.
6. In a small bowl, mix balsamic vinegar, low-sodium chicken broth, bay leaf, thyme leaves and cornstarch.
7. Add mixture to skillet with chicken. Stir until sauce is thickened.
8. Cover and cook over moderately-low heat for about 10 minutes.
9. Remove bay leaf and garlic before serving. Serve over rice or pasta.

Nutrients per serving

• Calories: 211
• Protein: 30 g
• Carbohydrate: 7 g
• Fat: 7 g
• Cholesterol: 73 mg
• Sodium: 88 mg
• Potassium: 337 mg
• Phosphorus: 230 mg
• Calcium: 34 mg
• Fiber: 0.5 g

Renal and Renal Diabetic Food Choices

• 4 meat
• 1/2 vegetable, low potassium

Carbohydrate Choices

• 1/2

Helpful hints:

• If you are on a reduced-protein diet, try this recipe but reduce the portion to match your diet plan.
• Refrigerate leftover chicken to use in a salad or sandwich the next day.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Jennifer K. says:

I do wonder if there was possibly an issue with my chicken or my balsamic vinegar but the chicken was very tough and all you could taste was the balsamic vinegar. The next day I could still smell the garlic on my hands but I never could taste it in the dish. I doubt I'll try this one again.

Reviewed: Aug. 19, 2009, 11:23 AM  -  Inappropriate review?   

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