Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f. in a medium saucepan, combine flour and powdered milk. slowly add skim milk, stirring to blend. cook over medium heat until sauce thickens, stirring constantly. add salt, pepper, marjoram and thyme, set aside. in a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. stir in rice, 1 cup broth, chicken and sauce. pour into a shallow casserole. sprinkle with parsley (and almonds). bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. serve immediately.

Target recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.