Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: add the butter to the inner pot and heat on sauté. once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. stir in the garlic and the salt and pepper to taste. add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. press cancel to stop the cooking. season the chicken with salt and pepper. add the chicken in stock to the pot. lock the lid. cook on high pressure for eight minutes, then manually release the pressure. transfer the chicken to a plate. stir in the parsley and cornstarch mixture, and heat on sauté until slightly thickened, about 1 to 2 minutes. serve sauce over the chicken.