In other words, it's kidney-friendly - I Promise!!
1 boneless, skinless chicken breast (8 oz. cut in half long-ways)
1/2 Red Onion chopped bluntly
1/2 cup sliced mushrooms (may be a potassium risk for you)
12 Brussel sprouts (frozen thawed, or raw) (20mgs potassium)
1 clove garlic, finely chopped
1/2 cup mixed peppers, thawed red, yellow and green
Drizzle of Extra Virgin Olive Oil
Mrs. Dash Lemon Pepper
1 cup Marsala wine (I don't recommend Holland House Cooking Marsala - potassium!)
(Marsala, Onion and Garlic)
then the mushrooms, then the Brussel sprouts. At this point I sprinkle generous portion of Mrs. Dash Lemon Pepper on ingredients.
Then place the two halves of chicken breast on top of the ingredients. Put a drizzle of Extra Virgin Olive Oil on the breast pieces (just moisten them a little) and then sprinkle some more Mrs. Dash Lemon Pepper on the breasts.
The veggie ingredients.
The chicken on the top
Then pour the marsala into the dish but not on the chicken. Just pour it beside the chicken. Cover with lid (or tightly wrapped aluminum foil).
Place in a 400-degree preheated oven on the middle rack and bake for 35 minutes.
After 35 minutes, I usually turn off the oven and crack to door and let the dish rest
for a while.
This will be two meals for me (second portion keeps for days in the fridge - or you can freeze it). As you can see, there is no salt or fat except what's in the bird. You can do the same thing with thinly sliced center cut pork loin chops. And you can use a bigger dish and double the proportions, but make sure you have a dish that can be covered. And, you can mix up your veggies and use any firm veggie you like (carrots, turnips, beets). And you can change the wine to sherry or even use organic veggie broth. But the alcohol cooks out. Hope you like. Here's the finished product. Enjoy!
Richard's Chicken Marsala a la Renal!