Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chicken in microwave-safe container, with just enough water to cover. microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts). dice cooked chicken and set aside. in small saucepan, melt butter. sauté onions and carrots, with parsley, until tender. in separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth. add to saucepan/veggie mix, along with remaining broth. bring to a boil, stirring occasionally, add frozen peas and cooked chicken. boil for additional 2 minutes. serve over mashed potatoes or hot, buttered noodles.

Target recipe: melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring. gradually add milk and cook, stirring, until thick and smooth. melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured. add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through. season to taste. combine the egg yolks, double cream and worcestershire sauce. add to the chicken mixture and heat through. transfer to a serving dish and sprinkle with chopped parsley.