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 breasts to 1/4 inch. in large frying pan, melt 2 tbl butter over med heat. add chicken and saute until lightly browned (4 min). remove and set aside. melt 2 more tablespoons of butter in pan. add shallots and mushrooms (3-5 min). cook until lightly browned. add marsala, bring to boil. add cream and lemon juice and return to boil. salt and pepper. return chicken to pan. cook turning in sauce to finish cooking (3 minutes). serve over noodles or rice. (instead of pounded breasts i sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).