oysters!

Dear Mom,

Well I completely agree with you when it comes to oysters!  I'm not a terribly picky eater, but I just cannot tolerate those nasty little boogers of the sea.  I realize I'm probably offending a lot of mollusc-munchers out there, but I just am totally repulsed by them.  I really wonder what the first oyster eater was thinking when he picked up one of those things and said "Hey, maybe if I wrench this rock open there will be something edible inside..."  Perhaps he first watched an otter eat one?  I just don't know.  I suppose the same could be said for a lot of foods, lobsters and shrimp honestly look like the insects of the sea.  Although a lot of cultures eat land insects like grasshoppers, which to me seems like more of a stretch than a shrimp. 

Don't forget about the weird fruits or vegetables that make their way on to our plates.  Things like mushrooms, rambutans, romanescu, celeriac.  I think what makes these things slightly easier to digest is that they don't have eyes and they can't really get away.  Then again I don't think oysters have eyes, nor are they capable of escape; so I guess by that logic I would love oysters.  There was a time when I didn't really care for mushrooms, they are odd, when cooked improperly they can be very slimy, and they're a fungus (as is athlete's foot).  So, ew.  But I have grown up and grown to like them. 

This was a very round about way to get to a recipe, and I realize at this point you all are totally grossed out.  But, this recipe is quite delicious and not too difficult to prepare.  I'm not going to try to salvage this post, so just check back in a day or two, skip reading the post again and just make the recipe. :)

chicken marsala

2 skinless, boneless chicken breasts
4 tbsp. flour
salt & pepper
extra virgin olive oil
3 tbsp. butter
1/2 cup finely chopped onions
3 cloves garlic, minced
1 pint presliced white button mushrooms
3 tbsp. flour
1/2 cup low sodium chicken stock
1-1/2 cup marsala wine (the real deal, its a fortified wine should be near the ports/sherries)

Thoroughly rinse and pat dry chicken.  Place the chicken in a zip-top plastic bag and pound to a little thinner than 1/2-inch thick.   Add the 4 tbsp. flour and salt and pepper, zip up the bag and shake until the chicken is completely coated.  Heat a large non-stick skillet, add a good amount of the olive oil.  When the pan is hot place the chicken in, turning once, cook until done (8-10 minutes).  When the chicken is done, set aside on a plate and cover with foil.

In the chicken drippings, melt the butter.  Add the onions, garlic and mushrooms, and saute over medium-high heat until the mushrooms are golden and the onions translucent.  Add the flour and cook, stirring frequently for 3 minutes.  Add the chicken stock and marsala wine, scraping the bottom of the pan and stirring.  Bring to a boil, stirring constantly, until the sauce gets thick. 

Plate the chicken and divide the sauce between the two plates.