Name: Garlic Chicken with Balsamic Vinegar
Cook time: 10 min
Yield: 4

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Portions:
4

Serving Size:
1 chicken breast

Diet Types:

Diabetes
Dialysis

Ingredients

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

Preparation

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

1/2

Submitted by: DaVita dietitian Carrie from Texas.

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