Print 
Portions:
8
Serving
Size:
1 chicken breast with 1 tablespoon sauce
- Diet
Types:
- Diabetes
- Dialysis
Ingredients
- 2 cups low-sodium chicken broth
- 1/2 cup balsamic vinegar
- 1/2 cup white wine
- 1 tablespoon fresh rosemary, snipped into small pieces
- 8 boneless, skinless chicken breasts
- 1 head garlic, each clove sliced, not chopped
- 2 tablespoons olive or canola oil
- nonstick cooking spray
- black pepper (optional, to taste)
Preparation
- Mix broth, balsamic vinegar, white wine and rosemary in a 9" x 13" glass or Pyrex baking dish.
- Add chicken breasts and marinate overnight or a minimum of 4 hours.
- Spray a large sauté pan with the nonstick cooking spray and add the oil.
- Over a medium to medium-high heat, sauté the sliced garlic until just lightly golden; do not brown.
- Remove garlic and set aside.
- Turn heat to high. Remove chicken from the marinade, sprinkle with black pepper and place in pan.
- Cook on high heat approximately one minute on each side, just until chicken is nicely golden.
- 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.
- 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.
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.
- Suggested white wines include pinot grigio or sauvignon blanc.
Submitted by: DaVita renal dietitian Anne from Pennsylvania.
Nutrients per serving
Calories 210
Protein 28 g
Carbohydrates 4 g
Fat 7 g
Cholesterol 70 mg
Sodium 85 mg
Potassium 277 mg
Phosphorus 208 mg
Calcium 26 mg
Fiber 0.2 g
Kidney and kidney diabetic food choices
- 4 meat
Carbohydrate choices
0
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Comments(7)
MonicaM
Jan. 27, 2017 9:22 AM
This recipe was EASY and DELICIOUS! The only thing I would say is the sauce reduction took WAY longer than the recipe stated. Next time I will also double the marinade because my family loved the sauce and after reduction there was barely enough for the chicken. But my family LOVED it and I had fun making it and I am NO CHEF!
vms00205
Aug. 28, 2016 10:30 AM
I don't understand. Recipes calls for 8 breasts & is supposed to serve 8, but serving size in 1/2 breast. Doesn't that equal 16 servings? Dietitian comment: The actual serving size is 1 chicken breast, not 1/2. The portion has been updated. Thank you!
amr0224
Jan. 11, 2016 10:52 AM
I would give this ten stars if I could! This was, by far, the best chicken recipe I've ever made! It was devoured by my family, and the only thing left was an endless stream of compliments about it for the rest of the night! I'm looking forward to making it again and again! Thank you so very much!!
Rjh4774
Jan. 03, 2016 12:02 PM
What kind of salt substitutes can I use on a low sodium diet and a low potassium diet and I'm diabetic
Jwack24
Dec. 28, 2015 6:44 AM
Made this last night, the chicken was very tender, flavorful and delicious!
crappyfood
Oct. 29, 2015 9:41 AM
This was a delicious dish, however, I think the cooking time for the chicken is too long. I followed the directions and the chicken was just a bit dry...next time I will shorten the cooking time by 3 minutes.
mrdcruz
Mar. 08, 2010 9:41 PM
great recipe