Creamy Chicken Marsala Pizza Recipe 455 Recipes

CREAMY CHICKEN MARSALA PIZZA

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11 to 14 minutes or until golden brown.
• Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside.
• To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons). Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
• Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.

CREAMY CHICKEN MARSALA PIZZA RECIPE - (4.5/5)

Steps:

• 1) Heat oven to 400°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11 to 14 minutes or until golden brown. 2) Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside. 3) To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons). Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy. 4) Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown

CREAMY CHICKEN MARSALA

Steps:

• In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
• Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder.
• Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

CREAMY CHICKEN MARSALA PIZZA

Steps:

• Heat oven to 400°F
• Spray 13x9-inch pan with non-stick cooking spray.
• Unroll pizza crust dough in pan; press dough to edges of pan.
• Bake 11 to 14 minutes or until golden brown.
• Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat.
• Add chicken; cook about 7 minutes, turning frequently, until lightly browned.
• Remove chicken from skillet; cut into 1/4-inch pieces.
• Set aside.
• To same skillet, add remaining 1 tablespoon oil and the butter.
• Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender.
• Stir in garlic; cook 1 minute longer.
• Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons).
• Stir in whipping cream, parsley, salt, pepper and chicken.
• Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
• Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
• Spoon chicken mixture evenly over cheeses.
• Top with remaining cheeses.
• Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.

CREAMY CHICKEN MARSALA

Steps:

• Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.
• Add chicken and saute until lightly browned (4 min). Remove and set aside.
• Melt 2 more tablespoons of butter in pan. Add shallots and mushrooms (3-5 min).
• Cook until lightly browned.
• Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.
• Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).
• Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).

CREAMY CHICKEN MARSALA

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Bring broth to a boil in a 2 quart saucepan ver high heat then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
• Cook shallot in 3 T butter in a 8-10 inch heavy skillet over medium heat, stirring, until shallot begins to turn golden, about 1 minute Add mushrooms, 1 tsp sage, salt and pepper and cook, stirring occasionally until liquid mushrooms give off is evaporated and they begin to brown, 6-8 minutes. Remove from heat.
• Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
• Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off exess.
• Heat 1 T each of oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute half of the chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large ovenproof platter, arranging in one layer, then put platter in oven to keep warm. Wipe out the skillet and cook remaining chicken in same manner, then transfer to oven, arranging in one layer.
• Without cleaning, add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickned, 6-8 minutes. Add lemon juice and remaining 2 T wine and 1/2 tsp sage.
• Serve chicken on top of rice or pasta with sauce poured over.