Recipe from "Craig Claiborne's Gourmet Diet." This was a life-saver cookbook for me back in 1980, when I received my first kidney transplant and was trying to learn low-sodium cooking. This dish is elegant, but has ingredients that are totally compatible with the dialysis diet. You can serve it to company and no one will know they are eating on a dialysis diet!
4 skinless, boneless chicken breast halves (about 4 ounces each) Freshly ground black pepper to taste 3 tablespoons unsalted butter or margarine 1/2 teaspoon finely minced garlic 1/2 pound sweet red, green and/or yellow bell peppers, cored, seeded and cut into thin strips, about 2 cups (the combination of colors makes the dish beautiful) 1/2 cup dry white wine 1 tablespoon finely chopped parsley
1. Sprinkle the chicken with a generous grinding of pepper
2. Heat 2 tablespoons of butter or margarine in a skillet and add the chicken pieces skinned side down. Cook for about 4 minutes, or until golden brown on one side. Turn and continue cooking for about 4 minutes.
3. Add the garlic and pepper strips. Cook for about 4 minutes. Add the wine. Cover and cook 4 minutes longer.
4. Remove the pieces to a warm serving dish.
5. Add the remaining tablespoon of butter or margarine to the peppers and stir. Pour the peppers and sauce over the chicken. Sprinkle with parsley. Serves 4.
Recipe from "Craig Claiborne's Gourmet Diet." This was a life-saver cookbook for me back in 1980, when I received my first kidney transplant and was trying to learn low-sodium cooking. This dish is elegant, but has ingredients that are totally compatible with the dialysis diet. You can serve it to company and no one will know they are eating on a dialysis diet!
4 skinless, boneless chicken breast halves (about 4 ounces each)
Freshly ground black pepper to taste
3 tablespoons unsalted butter or margarine
1/2 teaspoon finely minced garlic
1/2 pound sweet red, green and/or yellow bell peppers, cored, seeded and cut into thin strips, about 2 cups (the combination of colors makes the dish beautiful)
1/2 cup dry white wine
1 tablespoon finely chopped parsley
1. Sprinkle the chicken with a generous grinding of pepper
2. Heat 2 tablespoons of butter or margarine in a skillet and add the chicken pieces skinned side down. Cook for about 4 minutes, or until golden brown on one side. Turn and continue cooking for about 4 minutes.
3. Add the garlic and pepper strips. Cook for about 4 minutes. Add the wine. Cover and cook 4 minutes longer.
4. Remove the pieces to a warm serving dish.
5. Add the remaining tablespoon of butter or margarine to the peppers and stir. Pour the peppers and sauce over the chicken. Sprinkle with parsley. Serves 4.