Has anyone here seen Donald Gazzaniga's book "No-Salt, Lowest Sodium Cookbook" or tried his Lemon chicken recipe? It is one dish that even my wife (picky eater) likes and no one seems to notice it's a low sodium dish. It is primarily chicken cooked in lemonade concentrate, brown sugar and tomato sauce and served over rice. Every now and then you find a meat dish that the sauce is so tasty you forget the meat. I sometimes double the sauce and half the chicken to lower the sodium even more. Don't get me wrong, I am not a vegetarian. I was once told that vegetarian was an old Indian term that meant "Poor Hunter", but we could all cut back some on it.

So if anyone is interested I will post the whole recipe on this thread. Just let me know.

It sounds good - I'm quite sure that many of us would like to try it. thank you!!

Lemon Chicken (with sodium levels)
4 (5 oz) boneless, skinless chicken breast (306.8 mg)
1/4 cup flour, not self rising (2.5)
2 Tbs extra-virgen olive oil
6 oz can frozen lemonade thawed and undiluted (8.76)
3 Tbs brown sugar (10.5)
1 Tbs red wine vinegar (.15)
1/4 cup Hunt's No Salt Added tomato sauce (20)

Coat the chicken in the flour and brown in the olive oil. Remove the chicken and add the other ingredients and mix well. transfer the sauce as well as the chicken to either a sauce pan or crock-pot. For stove top cover cook over low heat for 1 hour. For crock-pot cover and cook on high for 3 - 4 hrs or low for 6 to 8 hours. Serve over rice. Serves 4 87.2 mg sodium per serving or 348.7 for the whole recipe.

I will make this today or tomorrow and half the chicken and cube it first and double the sauce. This will reduce the amount of sodium per serving.

I find that a lot with cooking with lemon or wine. Like a scalopine. The sauce is so good that I cook very little meat.

thank you for sharing!