1 piece chicken with 1/4 cup sauce
- CKD non-dialysis
- non-stick cooking spray
- 2 tablespoons canola oil
- 1/2 cup onion, finely chopped
- 1 tablespoon sweet Hungarian paprika
- 1/2 teaspoon black pepper
- 6 chicken breasts, bone-in
- 2 cups water
- 1/4 teaspoon salt
- 1 cup reduced-fat sour cream
- Spray a large pan with non-stick spray and heat 2 tablespoons canola oil. Sauté onion just until tender but not brown or golden.
- Add paprika and pepper; whisk until blended.
- Add chicken and sauté until all pieces are coated with seasoning mixture. (Leave skin on chicken.)
- Add water and salt and cover with a lid.
- Simmer over a very low flame or on low heat for 1–1/2 hour until chicken pieces are tender (check with a fork).
- Remove pan from heat and place chicken on a plate. Allow mixture to cool about 10 minutes, and then stir in the sour cream.
- Spoon sauce over chicken before serving or if preparing with dumplings, add them to the sauce, stir and serve.
- This family recipe was modified to be more heart-healthy. Traditional Hungarian cuisine uses copious quantities of sour cream, butter, lard, and fat from meats. This recipe has been modified to be leaner, while retaining traditional flavors. It is delicious served over dumplings, but is a little easier to serve over noodles.
- Instead of 2 cups water and 1/4 teaspoon salt, you can use 2 cups reduced-sodium broth.
- Traditional recipe calls for a whole 3 – 4 pound chicken. Using chicken breasts keeps it lower in fat. You can also use chicken thighs – use 12 in place of the 6 breast halves.
- If you are on a lower protein diet reduce serving to 1/2 chicken breast, approximately 2 ounces.
Nutrients per serving
Protein 30 g
Carbohydrates 3 g
Fat 15 g
Cholesterol 94 mg
Sodium 176 mg
Potassium 328 mg
Phosphorus 253 mg
Calcium 63 mg
Fiber 0.6 g
Renal and renal diabetic food choices
- 4 meat
Submitted by: DaVita dietitian Anne from Pennsylvania.
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