Serves: 2
Total Calories: 507

1/3 cup oat flour
salt and pepper
1/3 cup olive oil
1 pound thin chicken breast cutlets
1/4 cup dried nitrite-free prosciutto
8 ounces sliced mushrooms
1 cup sweet marsala

Preheat oven to 250 degrees. Put oat flour on plate and season with salt and pepper. Heat olive oil over mediumhigh heat in large sauté pan until really hot, almost smok - ing and starting to ripple. Meanwhile, dredge chicken in flour, shaking off any extra. Put in pan once really hot (but not burning), 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. Add mushrooms and prosciutto to pan. Reduce heat to medium and cook until mushrooms are softened and prosciutto 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.

Nutritional Facts:

Serves: 2
Total Calories: 507
Calories from Fat: 351

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