Cooking for your Kidneys
This recipe is full of good proteins that we all need. They are considered High Biologic Proteins, but the meal will be a little high is phosphorus, so remember to take your binders, if appropriate.
Chicken French served with a a side of pasta and spinach.
Ingredients
- 2 lbs. Boneless Skinless Chicken Breast - I split them horizontally so they are even and thin
- 1 cup all purpose flour
- 3 eggs
- 1/4 cup freshly grated Parmesan
- 1/2 cup olive oil or vegetable oil for frying
- 1/4 lb (one stick) unsalted butter
- 2 lemons - zest and juice needed.
- 1/2 cup Sherry wine - You can use another dry white wine, if you want to experiment
- Fresh garlic is also an option when you make the sauce. I prefer mine without.
- Salt/Pepper
- One more lemon for garish
Start by slicing your chicken breast lengthwise, so you have thinner and consistent sizes for frying.
Next prepare your breading station, just 2 parts in this recipe. Place your eggs in one bowl, and whisk. Combine your flour, salt, pepper, and Parmesan in the next bowl and mix thoroughly.
Set up a frying pan on medium high heat large enough to hold half of the cut chicken. Add your oil to warm up while you prep the chicken.
Dip the chicken in the egg mixture and hold over the bowl to drain well. Now run the chicken through flour mixture and let excess flour fall off. Place on a separate plate and continue with chicken until you have enough to fill the frying pan with one layer.
Place the chicken in the frying pan carefully and cook for about 5-6 minutes per side, or until the chicken reaches a golden brown color on each side. I like to prepare the next batch of chicken while the first is frying. Flip the chicken once, and remove to a clean plate when done.
The chicken can be prepared ahead of time and finished when you are ready to serve dinner.
The sauce is where we find some controversy in the recipe. Amounts and type of alcohol vary, and I am a big fan of finding your own sweet spot through experimentation. My recipe is a little lemon friendly, but I like it that way.
I have used the same frying pan (with most of the excess oil removed, but not the "bits" from the breading). On a medium heat level, add the butter and let melt in the pan. When the butter is almost melted, add the lemon zest and juice. Let sit for a about 2 minutes and them add the wine. Turn up the heat to a medium high, and let the sauce reduce and thicken.
The final step is to add the chicken to the sauce and finish cooking the meat through, about 5 minutes. The sauce will incorporate into the breading some, and the rest should be served over the chicken.
Serve immediately. I have used a spinach and fusilli pasta dish
here to brighten up my plate and grated some more parmesan when presented.
Nutritional Information
| Amount | Ingredients | Sodium (mg) | Phosphorus (mg) | Potassium (mg) | Total Fat (g) | Saturated Fat (g) | Proteins(g) |
| 1 lb. | Boneless Skinless Chicken Breast |
208
|
924
|
1204
|
2
|
0
|
96
|
| 2 | Large Eggs (minus about one that is not used) |
340
|
414
|
326
|
12
|
4
|
6
|
| 1/2 cup | All Purpose Flour (retained 1/4 cup in food) |
1
|
68
|
68
|
1
|
0
|
3
|
| 1 Tbsp | Parmigiano Reggiano |
28
|
172
|
3
|
2
|
2
|
|
| 1/4 Cup | Olive Oil |
1
|
0
|
0
|
54
|
7.5
|
0
|
| 2 tbsp | Butter |
4
|
6.8
|
6.8
|
22
|
14
|
0
|
| 1 | Fresh Lemon (juiced) |
2
|
14.6
|
303
|
0
|
0
|
0
|
| 1 | Sherry Wine or Dry White Wine |
24
|
0
|
0
|
0
|
0
|
0
|
| 1/4 cup | Chicken stock |
86
|
16
|
63
|
1
|
1
|
2
|
| Based on 2500 cal/day | Based on 2500 cal/day | ||||||
| Total for whole recipe |
584
|
1615.4
|
1970.8
|
95
|
28.5
|
109
|
|
| Recommended daily intake (Non CKD) |
2300
|
700
|
4700
|
80
|
25
|
||
| 2 oz | Portion size |
73
|
201.925
|
246.35
|
11.875
|
3.5625
|
13.625
|
| % RDA per portion |
3.17%
|
28.85%
|
5.24%
|
14.84%
|
14.25%
|
||
| 4 oz | Portion size |
146
|
403.85
|
492.7
|
23.75
|
7.125
|
27.25
|
| % RDA per portion |
6.35%
|
57.69%
|
10.48%
|
29.69%
|
28.50%
|
||
| Protein in Meats | Proteins (g) | ||||||
| Chicken/Pork/Beef (per ounce) |
6
|
||||||
| Per 2 oz serving |
12
|
||||||
| Per 4 oz serving |
24
|
||||||
Full Recipe profile with 2 lbs. of Chicken
Fat (g)
|
Sat. Fat
|
Phos (mg)
|
Pot (mg)
|
Sodium (mg)
|
Calories
|
Carbs (g)
|
Vit A (iu)
|
Vit C (mg)
|
Vit K (Mcg)
|
Vit E (mg) AT
|
Vit B6 (mg)
| ||||
| RDI |
65
|
20
|
700
|
3300
|
2300
|
2000
|
275
|
5000
|
60
|
120
|
20
|
60
| |||
| Ingredients | Amt | ||||||||||||||
| Eggs | 3 | y | 15 | 6 | 191 | 134 | 420 | 213 | 0 | 487 | 0 | 0.3 | 1 | 0.1 | |
| 23.08% | 30.00% | 27.29% | 4.06% | 18.26% | 10.65% | 0.00% | 9.74% | 0.00% | 0.25% | 5.00% | 0.17% | ||||
| Lemons 2 Zest and juice | 4 Tbsp | Y | 0 | 0 | 6.27 | 115.434 | 1 | 23.166 | 6 | 18.612 | 131.01 | 1.1 | |||
| 0.00% | 0.00% | 0.90% | 3.50% | 0.04% | 1.16% | 2.18% | 0.37% | 64.80% | 0.92% | 0.00% | 0.00% | ||||
| Garlic, fresh | 1 clove | Y | 0 | 0 | 4.6 | 12 | 0.5 | 4.3 | 1 | 0.25 | 0.9 | 0.1 | 0 | 0 | |
| 0.00% | 0.00% | 0.66% | 0.36% | 0.02% | 0.22% | 0.36% | 0.01% | 1.50% | 0.08% | 0.00% | 0.00% | ||||
| Butter | 4 Tbsp | Y | 44 | 28 | 13.6 | 13.6 | 8 | 400 | 0 | 1400 | 0 | 4 | 1.2 | 0 | |
| 67.69% | 140.00% | 1.94% | 0.41% | 0.35% | 20.00% | 0.00% | 28.00% | 0.00% | 3.33% | 6.00% | 0.00% | ||||
| Chicken Breast | 2 lbs. | y | 9.6 | 3.2 | 1756.8 | 2284.8 | 582.4 | 984 | 0 | 188.8 | 9.6 | 3.2 | 0 | 0.8 | 0.8 |
| 14.77% | 16.00% | 250.97% | 69.24% | 25.32% | 49.20% | 0.00% | 3.78% | 16.00% | 2.67% | 0.00% | 1.33% | ||||
| Parmigiano Reggiano Fresh | 1/4 cup (1 oz) | Y | 3 | 5 | 194 | 25.8 | 449 | 40 | 2 | 112 | 0 | 0.5 | 0.1 | 0 | |
| (2 g) | 4.62% | 25.00% | 27.71% | 0.78% | 19.52% | 2.00% | 0.73% | 2.24% | 0.00% | 0.42% | 0.50% | 0.00% | |||
| Olive Oil | 1/4 cup | Y | 54 | 7.5 | 0.6 | 1.07 | 0 | 477.5 | 0 | 0 | 32.5 | 8 | 0 | ||
| (2 g) | 83.08% | 37.50% | 0.09% | 0.03% | 0.00% | 23.88% | 0.00% | 0.00% | 0.00% | 27.08% | 40.00% | 0.00% | |||
| Flour, White AP Enriched. | 1 cup | y | 1 | 0.2 | 135 | 134 | 2 | 455 | 47.5 | 0 | 0 | ||||
| (6 oz. or 168 g) | 1.54% | 1.00% | 19.29% | 4.06% | 0.09% | 22.75% | 17.27% | 0.00% | 0.00% | 0.00% | 0.00% | 0.00% | |||
| Sherry Wine | 1/2 cup | Y | 0.00 | 0.00 | 16.80 | 98.40 | 700.00 | 8.00 | 8.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Total for Dish | 126.60 | 49.90 | 2318.67 | 2819.10 | 2162.90 | 2604.97 | 64.50 | 2206.66 | 141.51 | 41.70 | 10.30 | 0.90 | 0.80 | ||
| 194.77% | 249.50% | 331.24% | 85.43% | 94.04% | 130.25% | 23.45% | 44.13% | 235.85% | 34.75% | 51.50% | 1.50% | ||||
| # of Servings | 4 oz. ser. | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 | 8 | ||
| 3 oz. ser. | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | |||
| Totals per serving | 4 0z | 15.83 | 6.24 | 289.83 | 352.39 | 270.36 | 325.62 | 8.06 | 275.83 | 17.69 | 5.21 | 1.29 | 0.11 | ||
| 24.35% | 31.19% | 41.40% | 10.68% | 11.75% | 16.28% | 2.93% | 5.52% | 29.48% | 4.34% | 6.44% | 0.19% | ||||
| 3 0z | 12.66 | 4.99 | 231.87 | 281.91 | 216.29 | 260.50 | 6.45 | 220.67 | 14.15 | 4.17 | 1.03 | 0.09 | |||
| 3 0z | 19.48% | 24.95% | 33.12% | 8.54% | 9.40% | 13.02% | 2.35% | 4.41% | 23.59% | 3.48% | 5.15% | 0.15% |
Amino Acid Profile
| Mg needed per gram of Protein | Lemons Juice & Zest | Recipe .3 g | Eggs, whole | Recipe 18.9 g | Flour Ap | Recipe 12.9 | Butter - No Salt | Recipe .4g | Parmigiano Reggiano, | Recipe 1/2 cup | Chicken, Breast | Recipe 2 lbs. | Total Grams | Total Amino Acid | Total Protein/g | ||
| Essential Amino Acids | Protein/g | Recipe | Protein/g | Recipe | Protein/g | Recipe | Protein/g | Recipe | Protein/g | Recipe | Protein/g | Recipe | |||||
| Histidine | 18 | 16.90 | 5.07 | 24.60 | 465.00 | 22.33 | 144.00 | 27.47 | 10.99 | 38.70 | 387.00 | 31.04 | 6313.54 | 239.15 | 7325.60 | 30.63 | |
| Isoleuciine | 25 | 36.86 | 11.06 | 53.33 | 1008.00 | 34.57 | 223.00 | 61.05 | 24.42 | 53.00 | 530.00 | 52.74 | 10727.32 | 12523.79 | 52.37 | ||
| Methionine | 25 | 11.48 | 3.44 | 30.16 | 570.00 | 17.75 | 114.50 | 25.11 | 10.04 | 26.80 | 268.00 | 27.68 | 5630.11 | 6596.10 | 27.58 | ||
| Leucine | 55 | 44.29 | 13.29 | 86.35 | 1632.00 | 68.84 | 444.00 | 98.95 | 39.58 | 96.70 | 967.00 | 75.00 | 15255.00 | 18350.86 | 76.73 | ||
| Lysine | 51 | 47.62 | 14.29 | 72.54 | 1371.00 | 22.09 | 142.50 | 80.00 | 32.00 | 92.60 | 926.00 | 84.94 | 17276.80 | 19762.58 | 82.64 | ||
| Phenylalanine | 47 | 28.38 | 8.51 | 54.13 | 1023.00 | 50.39 | 325.00 | 49.00 | 19.60 | 53.80 | 538.00 | 39.63 | 8060.74 | 9974.86 | 41.71 | ||
| Threonine | 27 | 30.76 | 9.23 | 44.13 | 834.00 | 27.21 | 175.50 | 45.42 | 18.17 | 36.90 | 369.00 | 42.20 | 8583.48 | 9989.38 | 41.77 | ||
| Tryptophan | 7 | 9.81 | 2.94 | 13.25 | 250.50 | 12.33 | 79.50 | 14.32 | 5.73 | 13.50 | 135.00 | 11.71 | 2381.81 | 2855.48 | 11.94 | ||
| Valine | 32 | 43.29 | 12.99 | 68.25 | 1290.00 | 40.23 | 259.50 | 67.89 | 27.16 | 68.70 | 687.00 | 49.57 | 10082.54 | 12359.18 | 51.68 | ||
| Amount per recipe | 3 each | 3 | 1 Cup | 4 Tbsp | 1 ounce | 2 lbs. | |||||||||||
| Protein per recipe (g) | 0.3 | 18.9 | 6.45 | 0.4 | 10 | 203.4 | |||||||||||
| Total recipe Protein (g) | 239.45 | 35.75 | |||||||||||||||
| # of servings | 8 | 8 | |||||||||||||||
| Protein / serving (g) | 29.93 | 4.46875 | |||||||||||||||
| Complete Protein |
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