1 chicken breast with 1 tablespoon sauce
- CKD non-dialysis
- 2 cups low-sodium chicken broth
- 1/2 cup balsamic vinegar
- 1/2 cup white wine
- 1 tablespoon fresh rosemary, snipped into small pieces
- 8 boneless, skinless chicken breasts
- 1 head garlic, each clove sliced, not chopped
- 2 tablespoons olive or canola oil
- nonstick cooking spray
- black pepper (optional, to taste)
- Mix broth, balsamic vinegar, white wine and rosemary in a 9" x 13" glass or Pyrex baking dish.
- Add chicken breasts and marinate overnight or a minimum of 4 hours.
- Spray a large sauté pan with the nonstick cooking spray and add the oil.
- Over a medium to medium-high heat, sauté the sliced garlic until just lightly golden; do not brown.
- Remove garlic and set aside.
- Turn heat to high. Remove chicken from the marinade, sprinkle with black pepper and place in pan.
- Cook on high heat approximately one minute on each side, just until chicken is nicely golden.
- Pour the marinade over the chicken, add the sautéed garlic slices and reduce heat to medium. Cover and simmer approximately 15 minutes, turning chicken breasts over after seven minutes.
- Remove chicken from the pan and return the heat to high. Bring the liquid to a boil, and then reduce heat to medium high, stirring constantly until it has been reduced to a syrup-like consistency.
- Serve chicken with grilled summer squash (1/4 of a zucchini and pasta such as bow tie pasta, wagon wheels, small shells or risotto, spooning a small amount of the reduction sauce over the pasta).
- If you are following a lower protein diet reduce chicken portion to half or to the amount recommended by your dietitian.
*Note: This is a “cook once, eat twice” recipe. It makes 4 servings for the first dish, and then 4 servings for the second. Alternatively, the full recipe serves 8. Please see Italian Chicken Salad and Grilled Summer Squash recipes on DaVita.com to use this for a cook once, eat twice recipe.
- Be sure that the broth you use is truly low-sodium, meaning 140 mg sodium or less for a one cup serving. Read the label to ensure that there are no potassium-based salt substitutes, such as potassium chloride, in the broth. Brands vary nationally, but some manufacturers use potassium-based salt substitutes, which patients on a low potassium diet should not use. Ask your renal dietitian for assistance in selecting appropriate brands if needed.
- Suggested white wines include pinot grigio or sauvignon blanc.
Nutrients per serving
Protein 28 g
Carbohydrates 4 g
Fat 7 g
Cholesterol 70 mg
Sodium 85 mg
Potassium 277 mg
Phosphorus 208 mg
Calcium 26 mg
Fiber 0.2 g
Renal and renal diabetic food choices
- 4 meat
Submitted by: DaVita renal dietitian Anne from Pennsylvania.
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