Name: Chicken with Roasted Garlic and Mushroom Sauce
Cook time: 1 h 30 min
Yield: 4

Reviews

Comments

Write a Comment

Save to Diet Helper

Portions:
4

Serving Size:
1/4 of recipe

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

2 garlic bulbs
2 teaspoons olive oil
4 boneless, skinless chicken breast (about 1-1/4 lbs)
1/2 cup all-purpose flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup unsalted butter (1/2 stick)
1 cup sliced mushrooms
1-1/2 cups low-sodium chicken broth
1/2 cup whole milk

Preparation

Heat the oven to 350°F.
Cut the tops off of each garlic bulb to expose cloves. Place the bulbs cut side up on a large piece of foil. Drizzle bulbs with the oil, then wrap a piece of foil around the bulbs tightly. Place in a baking dish and bake 45 to 50 minutes or until garlic is tender. Cool slightly. Squeeze soft cloves out of the skins, finely chop, then set aside.
While the garlic is baking, place each chicken breast between 2 pieces of plastic wrap; gently pound with flat side of a meat mallet until about 1/4 inch thick. In a shallow pan, mix together the flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat the chicken with remaining flour mixture.
In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Cook the chicken for 6-8 minutes until no longer pink in center (165°F with a thermometer), turning once. Place chicken on a plate and cover to keep warm.
In the same skillet, heat the remaining butter. Cook mushrooms over medium heat until lightly browned. Sprinkle the reserved seasoned flour over the mushrooms. Cook and stir for about 2 minutes. Mix in the chicken broth, milk and roasted garlic. Bring to a boil. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
Add chicken to the skillet with sauce and heat for 1 to 2 minutes.

Helpful hints

Serve chicken with 1/3 cup rice or 1/2 cup pasta; each is about 1 carbohydrate serving.
For a lower protein portion cut the chicken breasts in half after cooking.

Nutrients per serving

Calories 388

Protein 35 g

Carbohydrates 20 g

Fat 19 g

Cholesterol 112 mg

Sodium 259 mg

Potassium 486 mg

Phosphorus 319 mg

Calcium 86 mg

Fiber 1.0 g

Renal and renal diabetic food choices

4 meat
1 starch
1/2 vegetable, low potassium

Carbohydrate choices

Submitted by: the DaVita dietitian team.

Download Free Kidney-Friendly Cookbooks

Get instant access to recipes and kidney diet tips from DaVita dietitians.

GET MY FREE COOKBOOKS

680,830 Downloads So Far!

My Kidney Diet. My DaVita Diet Helper.^TM

Get 1,000+ recipes for quick and easy meal planning.

GET STARTED NOW

Kidney Diet Tips Blog

Recipes, tips and news for people on a kidney diet.

READ NOW

Download Cookbooks

Access free kidney-friendly cookbooks from DaVita dietitians.

DOWNLOAD NOW

680,830 Enjoyed So Far!

Discover DaVita Diet Helper^TM

From planning meals to creating shopping lists, it’s the easy way to manage a kidney diet.

More Recipes

Honey-Maple Trail Mix

A DaVita dietitian shares a kidney-friendly snack that is both nutritious and delicious: Honey-Maple Snack Mix.

Egg Muffins

Egg Muffins are the perfect choice for an easy, high protein breakfast on the road. DaVita renal dietitian Christine serves these yummy muffins to her patients as well as her own family.

Heavenly Challah

Challah is a simple yeast bread served on the Sabbath and Jewish holidays. Try Maryam's Heavenly Challah. It's so good it definitely lives up to it's heavenly name.

Strawberry and Goat Cheese Spring Salad

Sweet fresh strawberries and goat cheese combine with balsamic vinegar and extra virgin olive oil to make a healthy, delicious spring salad. Strawberry and Goat Cheese Spring Salad from DaVita dietitian Michele is sure to be a favorite.