Creamy Tuscan Chicken with Crispy Prosciutto

A moderately-high-histamine (but can be modified) recipe that Tastes Like Normal! Crispy prosciutto is better than bacon. I buy mine uncured at Natural Grocers. This recipe pairs well dipped with gluten-free focaccia bread.

Ingredients:

3 oz prosciutto

2-3 lbs chicken breasts

3/4 tsp salt

2 T Italian seasoning

1/4 cup flour mix

2 T olive oil

1 onion, finely chopped

4 T minced garlic

1/4 tsp crushed red pepper flakes

3 cups chicken broth

1 cup potatoes, diced small

3/4 cup coconut cream

8 oz tomato sauce

1 T Dijon mustard

3 T lemon juice

2 tsp dried basil

1/2 cup Jarlsberg cheese*, grated

*Jarlsberg cheese is naturally lactose-free with a nutty flavor, much like Parmesan or Swiss cheese.

Instructions:

1. Preheat the oven to 375°F.

2. Bake the prosciutto on a parchment paper-lined baking sheet for 10-15 minutes until crispy.

3. Slice the chicken breasts in half and chop them into 1-inch pieces.

4. Season the chicken with salt and Italian seasoning.

5. Dredge the chicken in the flour mix.

6. Heat olive oil in a large pan over medium-high heat and cook both sides of the chicken until golden.

7. In a medium pot on the stovetop, cook the onion, garlic, and red pepper flakes.

8. Pour in the broth and add in potatoes and chicken.

9. Partially cover and cook over medium heat until the potatoes are fork tender, about 15 minutes.

10. Remove the lid and add in the cream, tomato sauce, Dijon, lemon juice, and basil.

11. Cook another 5-7 minutes.

12. Serve with crispy prosciutto and grated Jarlsberg cheese.