Creamy Chicken Marsala Pizza Recipe 455

CHICKEN MARSALA

Steps:

• Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
• Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
• Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
• Transfer chicken to a plate. Tent with foil.
• Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
• Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
• Remove pan from heat then pour in marsala reduction***, thyme and oregano.
• Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
• Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
• Sprinkle with parsley and serve immediately.

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 :)

CHICKEN MARSALA

Steps:

• Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
• Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
• In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
• Add the garlic and cook until fragrant, about 1 minute.
• Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
• Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
• Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

CREAMY CHICKEN MARSALA

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

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

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

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 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 MEAL PREP

Steps:

• Slice the chicken breast in half lengthwise. Season both sides with black pepper, salt, ground cumin, and smoked paprika. Slightly coat each side of the chicken breast with 2 tablespoons flour.
• Add olive oil to a large skillet and heat to medium. Cook chicken for 4 minutes on each side and set the side when done.
• Allow your chicken to cool for 5 minutes then vacuum seal and store using ZWILLING Fresh & Save.
• Remove any excess oil from the skillet. Slightly lower heat to medium-low. Add butter, 1 tbsp flour, minced garlic, and mushrooms. Cook for 3 minutes, stirring occasionally.
• Add marsala wine and chicken stock to the skillet and allow to cook for 4 minutes.
• Add whipping cream, Worcestershire sauce, oregano, garlic powder, and ground thyme. Stir until combined.
• Allow all ingredients to cook for 8 minutes.
• Allow your sauce to cool for 5 minutes then vacuum seal and store using ZWILLING Fresh & Save.

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY

Steps:

• Heat a large pot over medium-high heat.
• Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
• Cook until chicken is no longer pink. Remove and set aside.
• Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
• Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
• *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
• Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
• When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
• Garnish with fresh parsley.
• Enjoy!

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 FETTUCCINE

Steps:

• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour.
• Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm.
• After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.