Chicken Marsala Pizza Recipes

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CREAMY CHICKEN MARSALA PIZZA



Creamy Chicken Marsala Pizza image

The classic Italian dish goes casual atop a cheesy crust.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 14

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 tablespoons CRISCO® Light or Pure Olive Oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tablespoons butter
1 1/2 cups thinly sliced onions
1 package (8 oz) sliced fresh portabella mushrooms
3 cloves garlic, finely chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup whipping (heavy) cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 370, Carbohydrate 29 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 6 g, TransFat 0 g

CHICKEN MARSALA PIZZA



chicken marsala pizza image

Chicken Marsala pizza is the perfect blend of comfort foods: crisp-but-doughy pizza and the hearty richness of a savory wine-and-mushroom sauce with bite-sized pieces of of chicken dotted across the top. Dough needs to rise overnight and for 2 hours before assembly and baking - make sure you leave yourself enough time!

Provided by Rebecca Eisenberg

Categories     Main Course

Time 55m

Number Of Ingredients 13

1 recipe King Arthur crispy cheesy pan pizza crust
2 tablespoon unsalted butter
2 oz baby bella or brown mushrooms ((sliced))
⅓ cup chicken stock ((or vegetable stock))
⅓ cup Marsala wine
½ tablespoon flour
½ medium shallot ((minced))
1 cloves garlic ((minced or grated))
salt and pepper
⅔ cup fontina cheese ((grated on the large side of a box grater))
⅓ cup low-moisture, part-skim mozzarella ((grated on the large side of a box grater))
1 cup shredded rotisserie chicken ((or sliced mushrooms))
fresh oregano ((for topping))

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.

CHICKEN MARSALA



Chicken Marsala image

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Provided by Jennifer Segal

Categories     Dinner

Time 45m

Yield 4

Number Of Ingredients 14

1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-oz) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)

Steps:

  • Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  • Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  • Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
  • Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).

Nutrition Facts : Calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, SaturatedFat 16 g, Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg

CHICKEN MARSALA PIZZA



CHICKEN MARSALA PIZZA image

I LOVE MAKN CHICKEN MARSALA. SO EASY N SO YUMMY. SO Y NOT MAKE A PIZZA OUT OF IT. N THATS JUST WAT I DO ;)

Provided by Lora DiGs

Categories     Pizza

Time 30m

Number Of Ingredients 11

1 large chicken breast, sliced
2 c mushrooms, slicd
3/4 c marsala
1/4 c dry sherry
2 tsp parsley, choppd
1 1/2 c mozzerella, slicd
1 lb pizza dough
1 c flour
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt n pepper

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 PIZZA RECIPE - (4.5/5)



Creamy Chicken Marsala Pizza Recipe - (4.5/5) image

Provided by á-2710

Number Of Ingredients 14

1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
2 tablespoons CRISCO Light or Pure Olive Oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tablespoons LAND O LAKES® Butter
1 1/2 cups thinly sliced onions
1 package (8 oz) sliced fresh portabella mushrooms
3 cloves garlic, finely chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup whipping (heavy) cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup shredded Parmesan cheese

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 PIZZA



Creamy Chicken Marsala Pizza image

Make and share this Creamy Chicken Marsala Pizza recipe from Food.com.

Provided by Mom2Rose

Categories     Chicken Breast

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

1 (13 7/8 ounce) can pillsbury refrigerated pizza dough
2 tablespoons olive oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tablespoons butter
1 1/2 cups onions, thinly sliced
1 (8 ounce) package fresh portabella mushrooms, sliced
3 garlic cloves, finely chopped
3/4 cup sweet marsala wine (chicken broth can be substituted)
1/2 cup heavy whipping cream
2 tablespoons fresh flat-leaf parsley, chopped
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
1 1/2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

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.

Nutrition Facts : Calories 268.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 66.6, Sodium 349, Carbohydrate 6.7, Fiber 0.9, Sugar 2.3, Protein 15.1

CHICKEN MARSALA



Chicken Marsala image

This Chicken Marsala recipe will have you licking your plate clean! Made in one pot and in less than 45 minutes, this classic Italian-American dish is perfect for busy weeknights but also impressive enough to serve at a dinner party.

Provided by Olivia Mesquita

Categories     Main Courses

Time 40m

Number Of Ingredients 12

2 large Open Nature® Air Chilled Skinless Boneless Chicken Breasts (about 1.5 pounds)
Salt and freshly ground pepper (to taste)
1/2 cup all-purpose flour
2 tablespoons olive oil (plus more if needed)
3 tablespoons butter (divided)
10 ounces Cremini mushrooms (sliced)
1 large Shallot (finely chopped)
3 cloves garlic (minced)
1 cup dry Marsala wine
1 cup O Organics® Chicken Broth
1/2 cup heavy cream
1/3 cup chopped parsley

Steps:

  • Place the chicken breasts on a cutting board and use a sharp chef's knife to slice them horizontally into two even pieces (cutlets). Transfer the cutlets, one at a time, to a ziploc bag. Using a meat hammer or a heavy rolling pin, gently pound each cutlet to a 1/4-inch thickness.
  • Transfer all the pounded cutlets to a bigger ziploc bag. Add salt and pepper to taste, seal and massage to season. Then, add the flour and massage again so every piece is thoroughly coated.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Tap off the excess flour of each cutlet and place them in the skillet, cooking - turning once - until golden brown and cooked through, about 3 minutes per side. Remove and reserve in a plate.
  • Add more olive oil if needed. Then, sauté the shallot and garlic until softened and fragrant, about 2-3 minutes.
  • Stir in the butter and, once melted, add the mushrooms. Cook, stirring frequently, until the mushrooms release their juices and gain some color. Season with salt and pepper.
  • Pour in the Marsala wine, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 2-3 minutes.
  • Stir in the chicken broth and bring to a boil, cooking until the sauce thickens.
  • Pour in the heavy cream and stir in the chopped parsley and butter. Taste and adjust seasoning as needed.
  • Add the chicken cutlets back to the skillet, swirling them so they get coated in the sauce. Cook just to warm them through.
  • Serve immediately, with rice, mashed potatoes or buttered pasta!

Nutrition Facts : ServingSize 1 g, Calories 405 kcal, Carbohydrate 23 g, Protein 15 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 83 mg, Sodium 777 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 12 g

CHICKEN MARSALA



Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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