This Chicken Marsala Is an Italian Classic with a Bit of Cajun Spice

acadianatable.com

Jeff Geark

1 cup chicken stock

1 cup dry Marsala wine

1 packet unflavored powdered gelatin (optional, see Notes)

4 large skinless, boneless chicken breasts

1 cup all-purpose flour

1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cups sliced mushrooms, such as button or portobello

1 cup chopped yellow onion or shallots

1 tablespoon minced garlic

1 cup thickly sliced yellow squash (optional)

1 cup thickly sliced zucchini (optional)

1 cup chopped carrot (optional)

2 tablespoons chopped flat-leaf parsley

Parmesan cheese

1 tablespoon butter

Kosher salt and freshly ground black pepper

1 pound cooked linguine noodles tossed with olive oil

Directions at acadianatable.com

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