Garlic Chicken with Balsamic Vinegar
- CKD non-dialysis
1 chicken breast
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.