Meals that I Like #2

While this is an Asher-friendly meal (that he likes), this is a meal that I daydream about. Therefore, it gets put in with my meals.

Chicken Marsala
from Cybele Pascal's The Whole Foods Allergy Cookbook

1/3 cup oat flour
salt and pepper
1/3 cup olive oil
1 lb thin chicken breast cutlets
1/4 cup diced nitrite-free prosciutto(I just use bacon because I have bacon...lots of bacon)
8 oz sliced mushrooms
1 cup sweet Marsala

1. Preheat oven to 250 degrees.
2. Put oat flour on plate and season with salt and pepper. Heat olive oil over medium-high heat in a large skillet until really hot. Meanwhile, dredge chicken in flour, shaking off any extra. Put in pan once really hot and cook until golden, a couple of minutes per side. Don't overcrowd the pan; you will probably have to cook in two batches. Transfer to a baking dish and keep warm in oven.
   
3. Add mushrooms and prosciutto (bacon) to pan. Reduce heat to medium and cook until mushrooms are softened and meat has crisped up a bit. Add Marsala to pan and deglaze by using a spatula to scrape up any bits that have stuck to the side, stirring to reconstitute them. Reduce liquid at a steady simmer, stirring frequently about 7 minutes until sauce has thickened. Add chicken back to pan and turn in sauce.

Serves 2-4.This is another picture from back in May but, like the cacciatore, it has become a regular in this house.
The final product: incredible! The chicken is good and relatively simple. It's the mushrooms and bacon that I adore beyond reason. They're sweet, rich and highly addictive. It can be served so many ways too. With potatoes, like I've shown, is good or you can use noodles or rice to sop up the extra sauce and be extra happy.