Lighter Chicken Marsala Whole Wheat Pizza!

Two of my favorite foods collided the first time I tasted Chicken Marsala Pizza, so the inevitable happened…I had to lighten it up! I lightened up the sauce and switched to whole wheat pizza crust and the results were amazing!! This is the perfect main course pizza for a large crowd or a casual dinner party.

Lighter Chicken Marsala Whole Wheat Pizza

 

INGREDIENTS:

• 1 pound organic chicken breast cut into ½ inch pieces
• 2 garlic cloves minced
• 1 large shallot chopped
• 3/4 cup white whole-wheat flour
• salt and pepper to taste
• 1/4 teaspoon garlic powder
• olive oil
• 2 tablespoons of unsalted butter
• 1 cup low sodium chicken stock
• 1 cup of warm 2% milk
• 2 cups of marsala wine
• ¼ cup fresh flat leaf parsley
• whole wheat pizza crust

PROCESS:

1. Coat chicken in flour, salt, pepper, and garlic powder.
2. Sauté 1 large shallot and 4 garlic cloves in 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Add salt and pepper -- cook until translucent. Remove from pan.
3. Add 2 tablespoons of olive oil and sauté chicken. Remove chicken from pan.
4. Add mushrooms and sauté on medium heat. Add back shallots, garlic and chicken.
5. Add 2 cups of marsala wine, 1 cup of warm 2% or skim milk, and 1 cup of chicken stock...make sure to pull up all those yummy flavors off the bottom of the pan!
6. Salt and Pepper to taste and simmer for 40 minutes on low.
7. Follow the directions for whole wheat pizza crust in an earlier post. Or buy fresh whole wheat pizza dough from the supermarket.
8. Add chicken to pizza crust and bake at 500 for an additional 10 minutes.

Enjoy!