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Recipe tags: Chicken, Refrigerator, Stove Top

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Meats and seafood

Chicken in Rosemary-Garlic Sauce

Recipe submitted by DaVita renal dietitian Anne from Pennsylvania.

Portions: *8

Serving size: 1/2 chicken breast with 1 tablespoon sauce

Ingredients 

• 2 cups low-sodium chicken broth
• 1/2 cup balsamic vinegar
• 1/2 cup white wine, such as pinot grigio or sauvignon blanc
• 1 tablespoon fresh rosemary, snipped into small pieces
• 8 boneless, skinless chicken breast halves
• 1 head garlic, each clove sliced, not chopped
• 2 tablespoons olive or canola oil
• nonstick cooking spray
• black pepper (optional, to taste)

Preparation

1. Mix broth, balsamic vinegar, white wine and rosemary in a 9″ x 13″ glass or Pyrex baking dish.
2. Add chicken breasts and marinate overnight or a minimum of 4 hours.
3. Spray a large sauté pan with the nonstick cooking spray and add the oil.
4. Over a medium to medium-high heat, sauté the sliced garlic until just lightly golden; do not brown.
5. Remove garlic and set aside.
6. Turn heat to high. Remove chicken from the marinade, sprinkle with black pepper and place in pan.
7. Cook on high heat approximately one minute on each side, just until chicken is nicely golden.
8. Pour the marinade over the chicken, add the sautéed garlic slices and reduce heat to medium. Cover and simmer approximately 15 minutes, turning chicken breasts over after seven minutes.
9. Remove chicken from the pan and return the heat to high. Bring the liquid to a boil, and then reduce heat to medium high, stirring constantly until it has been reduced to a syrup-like consistency.

Nutrients per serving

• Calories: 210
• Protein:  28 g
• Carbohydrate: 4 g
• Fat: 7 g
• Cholesterol: 70 mg
• Sodium: 85 mg
• Potassium: 277 mg
• Phosphorus: 208 mg
• Calcium: 26 mg
• Fiber: 0.2 g

Renal and Renal Diabetic Food Choices

• 4 meat

Carbohydrate Choices

• 0

Helpful Hints

• Serve chicken with grilled summer squash (1/4 of a zucchini and pasta such as bow tie pasta, wagon wheels, small shells or risotto, spooning a small amount of the reduction sauce over the pasta).
• If you are following a lower protein diet reduce chicken portion to half or to the amount recommended by your dietitian.
• *Note: This is a “cook once, eat twice” recipe. It makes 4 servings for the first dish, and then 4 servings for the second. Alternatively, the full recipe serves 8. Please see Italian Chicken Salad and Grilled Summer Squash recipes on DaVita.com to use this for a cook once, eat twice recipe.
• Be sure that the broth you use is truly low-sodium, meaning 140 mg sodium or less for a one cup serving. Read the label to ensure that there are no potassium-based salt substitutes, such as potassium chloride, in the broth. Brands vary nationally, but some manufacturers use potassium-based salt substitutes, which patients on a low potassium diet should not use. Ask your renal dietitian for assistance in selecting appropriate brands if needed.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Maria d. says:

great recipe

Reviewed: Mar. 08, 2010, 9:41 PM  -  Inappropriate review?   

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