Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large skillet over medium high heat. season chicken with salt, pepper, and garlic powder. brown both sides of chicken tenders in skillet (3-5 minutes per side) remove tenders then add the mushrooms and cook until tender. season with salt and pepper. reduce heat to medium low. push mushrooms to one side of the pan and melt butter then add flour to make a roux. cook until combined and flour has cooked out, stirring constantly (about 2 minutes and add more butter or olive oil if mixture looks too dry). add wine and let cook out. mixture will thicken so add water as necessary. add chicken back to the skillet and continue cooking until gravy is of desired thickness. squeeze lemon into gravy and serve over rice or noodles.

Target recipe: rinse chicken; pat dry with paper towels. season chicken breasts lightly with salt and pepper. for sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside. in a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. remove chicken from skillet; cover and keep warm. in the same skillet cook mushrooms until tender. stir sauce and add to skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. serve sauce over chicken and hot cooked linguine. if desired, garnish with orange slices.