This easy recipe is low sodium and very savory.
- 2 Tbsp unsalted butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 lb chicken tenders
- ¼ cup balsamic vinegar
- 1½ cup no-salt chicken broth
- 1 tsp oregano
- ½ cup skim milk
- 1 Tbsp corn starch
- Heat a large heavy pan on medium heat. Add mushrooms, butter and garlic. Cook, stirring occasionally, until the mushrooms begin to release liquid. Then reduce heat to medium low and simmer until liquid is cooked away and mushrooms have browned. Remove and set aside.
- Add olive oil to the pan and heat to medium. Add chicken and brown both sides (4-5 minutes per side)
- Add balsamic vinegar, chicken broth, oregano, and milk to the pan. Bring to a boil and cover. Cook until the chicken is no longer pink.
- Mix 1 Tbsp corn starch with ¼ cup water until corn starch is completely dissolved. Add the cornstarch mixture and the garlic mushrooms to the chicken mixture. Bring to a boil, stirring until the sauce has thickened.
- Serve over pasta, rice, or barley.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 77 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 8% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
