Marsala Chicken- Mix 1/8 c almond flour, 1/4 t salt, pepper and 1/4 t oregano. Coat 2 chicken breast halves in almond flour mixture. 2 T coconut oil over M heat. lightly brown. Turn chicken and add 1/2 C mushrooms. Pour 1/4 cup Marsla wine 1/8 cup cooking sherry, cover skillet. Simmer chicken 10 min and turn over. Cook for another 5 min or until no longer pink. Garnish with 1/2 t thyme!