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Chicken Easy Stove Top

Nutrients per serving

  • Calories  197
  • Protein  28 g
  • Carbohydrates  1 g
  • Fat  9 g
  • Cholesterol  76 mg
  • Sodium  90 mg
  • Potassium  262 mg
  • Phosphorus  208 mg
  • Calcium  25 mg
  • Fiber  0.2 g

Chicken with Provencal Sauce

No one wants a ho-hum meal, and thanks to renal dietitian Eileen from New York, there are many ways to turn an ordinary lunch or dinner into something special while staying within the guidelines of the renal diet. You’ll find her Chicken with Provencal Sauce and Island Shrimp Slaw are all simple-to-make recipes that will have your family thinking you’re a gourmet cook.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Eileen from New York.

Portions: 4     Serving size: 1 chicken breast half + 2 tablespoons sauce

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon black pepper
  • 1-1/2 tablespoons olive oil
  • 1-2 garlic cloves, minced
  • 1 cup  low-sodium chicken broth
  • 1-1/2 teaspoons dried Herbs de Provence
  • 1 teaspoon lemon juice
  • 1 teaspoon butter
  • 1 bay leaf, crumbled

Preparation

  1. Place one piece of chicken on a cutting board and cover with plastic wrap.Use a meat mallet to pound chicken until even and flat.
  2. Sprinkle pounded chicken with black pepper.
  3. Heat oil in a non-stick skillet over medium heat. Add chicken and cook approximately 6 minutes on each side until done. Remove chicken from pan and keep warm.
  4. Add garlic to pan. Cook one minute, stirring constantly. Add broth, bay leaf and Herbs de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup, about 3 minutes.
  5. Remove from heat. Add lemon juice and butter, stirring constantly until butter melts.
  6. Serve sauce over chicken.

Renal and renal diabetic food choices

  •  4 meat

Carbohydrate choices

0

Helpful hints

  • Buy 4 chicken breasts, 4 ounces each.
  • Serve with rice or over noodles, along with green beans, carrots or beets.
  • Herbs de Provence is a blend of herbes typically used in Provence region of France. The blend includes savory, fennel, basil, thyme and sometimes lavender.
 

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