Believe it or not, there was a time that I didn’t care much for Chicken Marsala. Perhaps it was due to a bad experience, that I can’t even remember. Sometimes, all it takes is a party invitation, with just one thing on the menu, to force you into trying something, again. And, wouldn’t you know. I actually love Chicken Marsala! I can now say, from experience, that it’s all in the way it’s made.
A while back, I made a chicken marsala dish using Emeril’s famous herbs-de-provence seasoning. I keep this seasoning on hand for whenever an “herbs-de-provence” seasoning is required. But, I especially love it in my chicken marsala. It basically consists of the following:
- 2 tablespoons dried savory
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried fennel seed
Once I make this seasoning, I keep it in the cupboard. I only combine about 2 T. with the flour, in my marsala recipe. I’m telling you, it makes such a difference. See for yourself!