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: pound chicken breasts in a plastic zip top bag or between plastic wrap until ¼ inch thick. heat oil over medium-high heat in a large skillet. roll chicken pieces in flour. sprinkle with salt and pepper. fry in pan for about 5 minutes on each side until golden brown, turning once. remove chicken and place on a large plate. cover with aluminum foil to keep warm. saute the mushrooms and shallots in the same pan over medium heat for 1-2 minutes. pour the marsala wine in the pan, loosening browned bits from the bottom and cook for about 1 minute. add the chicken stock and cook for another few minutes; add butter. place chicken pieces back into pan. simmer for another 1-2 minutes until sauce is thickened. serve over linguine.