Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil chicken in large stock pot and reserve liquid. in dutch oven, add oil, peanut butter, and flour and heat to light carmel color. add enough of the reserved liquid (from boiling the chicken) to create a smooth gravy. (start with about 2 cups and add more as needed until it reaches a smooth gravy texture). add salt, garlic, cumin, bouillon, and chili powder to gravy and stir until combined. add chicken thigh meat and serve over spanish rice.

Target recipe: lay the chicken breasts between 2 pieces of waxed paper. using a meat mallet or the flat side or a heavy knife, flatten each piece of chicken to a 1/8 inch thickness. in a large skillet, heat oil over medium heat until hot but not smoking. add mushrooms and saute until softened, about 10 minutes. add chicken to skillet. cook turning once, until no longer pink, about 6 minutes. remove chicken to a serving platter and cover with foil to keep warm. add wine to skillet. bring to a boil over medium heat. simmer until liquid is reduced by half, about 5 minutes. stir parsley and pepper into skillet. pour sauce over chicken. serve immediately. optional: serve over noodles or rice.