Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chicken breast halves between sheets of wax paper. pound firmly with the flat side of a meat mallet or with a rolling pin until they are 1/4 inch thick. sprinkle chicken with salt and pepper. dust chicken with flour. halve the peppers; seed and cut lengthwise into 1/2 inch thick strips. heat 2 tablespoons olive oil in a large skillet. add the prepared chicken and saute until golden brown on both sides, about 5 minutes. when the meat is done, remove to platter and keep warm. add remaining oil to skillet. saute pepper strips until tender. add garlic and saute one minute. stir in wine and vinegar; coating peppers with pan juices. spoon peppers and juices over chicken scaloppine and serve. i usually serve this with rice.

Target recipe: melt 2 tablespoons of butter in large skillet. saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. melt remaining 2 tablespoons butter in same skillet. saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. add onions to pan; saute until tender. add water, wine and bouillon mix to pan. bring to boil. cook and stir until mixture is reduced by half. add cream to pan. cook and stir until slightly thickened. add salt and pepper to taste. return mushrooms and chicken to sauce in pan. reheat to serving temperature.