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Chicken French

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

IngredientsAmt














Eggs3y156191134420213048700.310.1




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 juice4 TbspY006.27115.434123.166618.612131.011.1






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, fresh1 cloveY004.6120.54.310.250.90.100




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 TbspY442813.613.6840001400041.20




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 Breast2 lbs.y9.63.21756.82284.8582.49840188.89.63.200.80.8



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 Fresh1/4 cup (1 oz)Y3519425.844940211200.50.10

    (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 Oil1/4 cupY547.50.61.070477.5

0032.580

   (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 cupy10.2135134245547.500




 (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 Wine1/2 cupY0.000.0016.8098.40700.008.008.000.000.000.000.000.00

































Total for Dish


126.6049.902318.672819.102162.902604.9764.502206.66141.5141.7010.300.900.80



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 Servings4 oz. ser.

888888888888


3 oz. ser.

101010101010101010101010

Totals per serving4 0z

15.836.24289.83352.39270.36325.628.06275.8317.695.211.290.11




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

12.664.99231.87281.91216.29260.506.45220.6714.154.171.030.09


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 ProteinLemons Juice & Zest  Recipe .3 g Eggs, whole Recipe 18.9 gFlour ApRecipe 12.9Butter - No SaltRecipe  .4g Parmigiano Reggiano,Recipe 1/2 cupChicken, BreastRecipe 2 lbs.Total GramsTotal Amino AcidTotal Protein/g

Essential Amino Acids

Protein/gRecipeProtein/gRecipeProtein/gRecipeProtein/gRecipeProtein/gRecipeProtein/gRecipe






















Histidine1816.905.0724.60465.0022.33144.0027.4710.9938.70387.0031.046313.54239.157325.6030.63

Isoleuciine2536.8611.0653.331008.0034.57223.0061.0524.4253.00530.0052.7410727.32

12523.7952.37

Methionine2511.483.4430.16570.0017.75114.5025.1110.0426.80268.0027.685630.11

6596.1027.58

Leucine5544.2913.2986.351632.0068.84444.0098.9539.5896.70967.0075.0015255.00

18350.8676.73

Lysine5147.6214.2972.541371.0022.09142.5080.0032.0092.60926.0084.9417276.80

19762.5882.64

Phenylalanine4728.388.5154.131023.0050.39325.0049.0019.6053.80538.0039.638060.74

9974.8641.71

Threonine2730.769.2344.13834.0027.21175.5045.4218.1736.90369.0042.208583.48

9989.3841.77

Tryptophan79.812.9413.25250.5012.3379.5014.325.7313.50135.0011.712381.81

2855.4811.94

Valine3243.2912.9968.251290.0040.23259.5067.8927.1668.70687.0049.5710082.54

12359.1851.68



















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 servings8


8













Protein / serving (g)29.93


4.46875































Complete Protein


















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