One-Pan Chicken Marsala

Servings: 6



  • 1 1⁄2 TBSP Little Eataly
  • 6 Chicken Breast Cutlets
  • 1⁄4 Cup + 2 TBSP Cornstarch
  • 2 TBSP Butter
  • 4 TBSP Olive Oil
  • 1 tsp Kosher Salt
  • 1 lb Baby Portobello Mushrooms, stemmed and thinly sliced
  • 1 Onion, Small-diced
  • 2 Garlic cloves, minced
  • **2⁄3 Cups Marsala Wine
  • ***2 Cups Beef Stock
  • 1⁄4 Cup Heavy Cream
One-Pan Chicken Marsala

Notes* **You can find Marsala wine at the grocery store. If you can’t, you can substitute Pinot Noir. ***I used Better than Beef stock paste and dilute according to instructions.


Step 1:

Season chicken cutlets with 1 TBSP Little Eataly Seasoning Blend.

Step 2:

Dredge in 1⁄4 cup of cornstarch on both sides.

Step 3:

Cook chicken in 2 TBSP Butter and 2 TBSP Olive Oil on both sides, remove and set aside.

Step 4:

Add 1 TBSP Olive Oil and mushrooms with a teaspoon of Kosher Salt. Cook for 3-4 minutes until softened. Remove and set aside.

Step 5:

Add 1 TBSP Olive Oil and sauté onion and garlic until onion is translucent. Add 2 TBSP cornstarch and stir throughout.

Step 6:

Add wine and beef stock and simmer on high for 5 minutes.

Step 7:

Bring to a low simmer and add heavy cream and 1⁄2 TBSP Little Eataly Seasoning.

Step 8:

Add chicken and mushrooms back to sauce.

Step 9:

Cover and simmer on low for 5 minutes.

Step 10:

Serve with roasted asparagus and mashed potatoes or over buttered noodles.