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Category: Pizza
Prep Time: Cook Time: Total Time:
1 can refrigerated classic pizza crust
2 tbsp olive oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tbsp butter
1 1/2 cups thinly sliced onions
1 (8 oz) pkg sliced fresh portabella mushrooms
3 cloves garlic, finely chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup heavy cream
2 tbsp chopped fresh flat-leaf parsley
1/4 tsp salt, if desired
1/4 tsp pepper
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Preheat oven to 400. Spray 13x9 inch pan with 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 tbsp 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 tbsp 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 tbsp). 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.
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CREAMY CHICKEN MARSALA PIZZA
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Category: Pizza
Prep Time: Cook Time: Total Time:
1 can refrigerated classic pizza crust
2 tbsp olive oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tbsp butter
1 1/2 cups thinly sliced onions
1 (8 oz) pkg sliced fresh portabella mushrooms
3 cloves garlic, finely chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup heavy cream
2 tbsp chopped fresh flat-leaf parsley
1/4 tsp salt, if desired
1/4 tsp pepper
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Preheat oven to 400. Spray 13x9 inch pan with 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 tbsp 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 tbsp 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 tbsp). 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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