Village Chicken

• 8 oz. chicken thighs, boneless, skinless
• 0.25 cup flour
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 4 oz. heavy cream
• 4 oz. Marsala
• 2 tsp. Dijon mustard
• 2 rashers meaty bacon
• Salt, pepper, and garlic powder

Cut the bacon into 0.5 inch bits, and cut the chicken thighs into pieces like fat thumbs. Dredge the chicken in flour seasoned with salt, pepper, and garlic powder.

In a medium skillet heat the olive oil and melt the butter. When the butter starts foaming saute the chicken along with the bacon in the hot fat until it's golden brown on both sides, and the bacon is cooked, about 7 minutes per side.

Add the cream, Marsala, and Dijon mustard, adjust the salt and pepper, and simmer for 5 minutes. Serve over rice.