Always finding a way to make authentic meals more nutritiously Well-Fed, this way of making Chicken Marsala is delish. You can choose to go with the gluten-free flour from Bob’s Red Mill or you can omit the flour all together. This is because the mushrooms -subtly sweet shitake is what I use here- the marsala wine and marjoram herbs are really what make the meal meraviglioso! I can hear my Father-In-Law saying right now “Mangia! Mangia!” Eat. Eat! When food is this good, you must eat! And when it’s healthy and omits the heavy flour or cream, you won’t feel overly stuffed.
Using marjoram gives the dish a sweet Mediterranean flavor offering this an Italian taste but without it being too “pizza-ish” as oregano can often do. It has more of a subtle hint, like visiting Little Italy rather than having to travel to the grand country of Italy itself. But still, presenting the final meal with a beautiful personality and doesn’t lack on impressing the taste buds. Marjoram and Oregano are related in the herb family and this infographic courtesy of draxe.com is great in their comparison and health benefits!
So much love for mushrooms! Talk about a fungi (get it? Fun guy) I prefer shitake in this meal as I mentioned they add a nice subtly sweet flavor, but I’ve also done a mix of both shitake and cremini. Cremini similar to white mushrooms are mild but their earthy flavor becomes more pronounced when sautéed in a great EVOO.
A few fantastic reference sites all about mushrooms can be found at:
recipetips.com/all-about-mushrooms and
mushroomcouncil.org/all-about-mushrooms/nutrition/.
Below is a photo of a magazine article I have saved and use as a personal reference. Did you know mushrooms impart a fifth taste sense called umami?
