Serving Size:
1 chicken breast

    Diet Types:
  • Diabetes
  • Dialysis


  • 4 boneless, skinless chicken breasts
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon olive oil
  • 8 garlic cloves, peeled
  • 3/4 cup white button mushrooms, sliced
  • 1/4 cup balsamic vinegar
  • 3/4 cup low-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon thyme leaves
  • 1 tablespoon cornstarch


  1. Wash and trim excess fat from chicken breasts.
  2. Coat both sides of chicken breast with pepper.
  3. Heat olive oil in nonstick skillet over medium-high heat, and cook until nicely browned on one side (about 3 minutes).
  4. Add garlic, turn chicken and scatter mushrooms all over.
  5. Move chicken and mushrooms around to keep them from sticking and cook about 3 minutes.
  6. In a small bowl, mix balsamic vinegar, low-sodium chicken broth, bay leaf, thyme leaves and cornstarch.
  7. Add mixture to skillet with chicken. Stir until sauce is thickened.
  8. Cover and cook over moderately-low heat for about 10 minutes.
  9. Remove bay leaf and garlic before serving. Serve over rice or pasta.

Helpful hints

  • 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.

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

  • 4 meat
  • 1/2 vegetable, low potassium

Carbohydrate choices


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