Creamy Chicken Marsala Pizza Recipe 455 Food

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.

CHICKEN MARSALA PIZZA

Steps:

• Melt butter in a medium skillet over medium heat. Cook mushrooms until browned and slightly charred. Transfer mushrooms to blender, but don't blend yet.
• With the pan still on medium heat, cook garlic and shallots in remaining butter until slightly soft and translucent, about 60 seconds. Add the flour and stir until cooked, about a minute. Then add the marsala wine and stock, stirring to scrape browned bits off the bottom of the pan. Add ¼ tsp salt and a few grinds of pepper, stirring to combine.
• Bring to a boil, stirring constantly, until the mixture has reduced and thickened slightly. Then add liquid to the mushrooms in the blender.
• Blend liquid and mushrooms until smooth. Season with additional salt and pepper to taste, if necessary.
• Make your pizza dough according to directions, up through step 8 (2 hours before baking, let the dough rise in a well-oiled cast iron pan). If using a different pizza dough recipe, adjust your timing accordingly.
• Mix the fontina and mozzarella cheeses together in a bowl.
• Preheat oven to 450°F with oven racks in the lower and upper third positions.
• 30 minutes before baking top the dough with a layer of shredded cheese blend, covering as much of the visible crust as you can to prevent the sauce from seeping through. Reserve about ¼-½ cup of cheese for later.
• Dollop small spoonfuls of the sauce on over the cheese - about 6-10 dollops is enough. You do not need a lot of sauce for this pizza and you will have about half or more than half of the sauce leftover.
• Layer on the shredded chicken, then top it with the remaining cheese blend and finish with the fresh oregano leaves.
• Bake the pizza on the lower oven rack for 18-20 minutes. When the timer goes off, slide a spatula carefully under the pizza to check the bottom. If it's crisp and golden brown and pulls away easily from the pan, you can remove it from the oven. If the bottom still seems pale or soft, leave it in the oven for another 2-3 minutes. If the bottom is good, but the top still seems light, transfer the pizza to the upper rack for an additional 2-3 minutes.As KAF cautions: "Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you've achieved the perfect bake."
• Remove the pizza from the oven and run a knife around the edge to separate it from the pan. Let the pan cool for 5-10 minutes on a cooling rack, then remove the pizza from the pan so that the crust doesn't get soggy. The pizza is pretty sturdy so you might be able to do this with one large spatula and a lot of confidence - otherwise use two spatulas and work quickly to transfer the pizza to a serving platter or onto the cooling rack.
• Slice the pizza using kitchen shears (seriously, it totally works) and serve it while it's still warm.

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

CHICKEN MARSALA PIZZA

Steps:

• 1. MIX FLOUR N OREGANO N GARLIC POWDER AND SALT N PEPPER IN PLATE NEXT DREDGE CHICKEN SLICES IN MIXTURE N LIGHTLY BROWN IN HOT PAN W/ HEATD 1/8 CUP OF OIL REMOVE TO PLATE N SET ASIDE.
• 2. ADD MUSHROOMS TO SAME PAN N SAUTÉ TO DEVELOP SOME COLOR AND ADD A TBLSPN OF BUTTER
• 3. ADD MARSALA AND SHERRY TO PAN N STIR IN PARSLEY ADD CHICKN BACK INTO PAN N LET SIMMER FOR 5 MIN (LET THIS MIXTURE NOW COOL DOWN A BIT B4 PLACING ON PIZZA DOUGH
• 4. STRETCH DOUGH ON PIZZA STONE N PLACE CHICKEN N MUSHROOMS EVENLY ON DOUGH N TOP WITH SLICED MOZZERELLA. BBQ HIGH FOR 7 MINUTES OR BAKE ON 500 FOR 10-15 MINTES...ENJOY :)

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.

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:

• Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min's a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.).
• Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min's, add green onions, cook a further 2 Min's.
• Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
• Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
• Return chicken to pan, simmer gently until chicken is heated through.
• To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.

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).