University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


2¼ pounds boneless chicken breast (skin and fat removed)
1/8 teaspoon black pepper
1 can (10¾-ounce) low-fat cream of chicken soup
½ cup canned, sliced or broken mushroom pieces and liquid
½ cup water
2 tablespoons parsley flakes
1 teaspoon lemon juice
1 tablespoon reduced sodium soy sauce
1½ tablespoons cornstarch
¼ cup cold water


  1. Preheat oven to 350°.
  2. Cut chicken into bite-size pieces. Season with pepper and place in large baking dish.
  3. Combine remaining ingredients except cornstarch and pour over chicken. Cover baking dish with foil.
  4. Bake at 350° until tender - about 1 ½ hours.
  5. Remove foil. Drain liquid from chicken into saucepan and return chicken to oven for a few minutes.
  6. Thicken liquid by bringing to boil and adding cornstarch dissolved in water. Stir frequently.
  7. Pour thickened liquid over chicken. May serve with rice or noodles.
Total time: 2 hours
Preparation time: 30 minutes
Nutrition Facts
Servings per Recipe: 12
Amount Per Serving
Calories 102 Calories from Fat 9
Total Fat 1 g
Cholesterol 41 mg
Sodium 455 mg
Carbohydrate 5 g
Dietary Fiber 0 g
Protein 18 g
Exchange 3 very lean meats
Carbohydrate Units 0

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