Creamy Chicken Marsala Pizza
- 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
- Heat oven to 400u0b0F
- 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.
olive oil, chicken breast tenders, butter, onions, fresh portabella mushrooms, garlic, sweet marsala wine, heavy whipping cream, parsley, salt, pepper, mozzarella cheese, parmesan cheese
Taken from www.food.com/recipe/creamy-chicken-marsala-pizza-285009 (may not work)