Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut pockets into chicken breasts. season pockets with salt, pepper and thyme. stuff each breast with a slice of prosciutto and a piece of fontina. dip chicken breasts in flour. heat skillet. add oil to skillet and saute chicken breasts until brown on both sides. remove browned chicken from skillet. add more oil if necessary. add mushrooms to skillet and saute on high heat until browned. mushroom liquid will start to deglaze the pan. add marsala to skillet and reduce by half, about 5-minutes. add chicken stock to skillet and put chicken back into the pan. simmer until chicken is cooked through, about 5-10 minutes. transfer chicken to platter. thicken sauce by making a buerre manie with butter and flour, and whisking it until sauce thickens.

Target recipe: pound chicken breasts until flat and thin. set aside. mix together the flour, salt, pepper, and oregano in a pie pan. melt oil and butter in a large skillet and bring to a low boil. dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. turn over chicken pieces and add mushrooms. cook until lightly browned. add wine and sherry. cover skillet and simmer for 10 minutes, turning chicken pieces once.