Garlic Chicken with Balsamic Vinegar
- CKD non-dialysis
1 chicken breast
Wash and trim excess fat from chicken breasts.
Coat both sides of chicken breast with pepper.
Heat olive oil in nonstick skillet over medium-high heat, and cook until nicely browned on one side (about 3 minutes).
Add garlic, turn chicken and scatter mushrooms all over.
Move chicken and mushrooms around to keep them from sticking and cook about 3 minutes.
In a small bowl, mix balsamic vinegar, low-sodium chicken broth, bay leaf, thyme leaves and cornstarch.
Add mixture to skillet with chicken. Stir until sauce is thickened.
Cover and cook over moderately-low heat for about 10 minutes.
Remove bay leaf and garlic before serving. Serve over rice or pasta.
Nutrients per serving
- Calories 211
- Protein 30 g
- Carbohydrates 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
- 1/2 vegetable, low potassium
- If you are on a lower 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.