2 Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips.
1 Cup Mushroom, Finely Chopped
½ Cup Red Onion, Finely Chopped
2 Flatbreads, prepared
¼ Cup Baby Arugula
1 tsp parsley, Finely chopped
1 Cup Heavy cream
2 Tbsp Olive oil
Salt & pepper to taste
How to make it
Preheat the oven at 400 F
Heat a large skillet over medium heat and add olive oil. Transfer the chicken strips onto the heated oil. Season with salt and pepper and cook each side for 3 minutes or until golden brown.
Using a slotted spoon remove onto a plate and keep warm.
Heat a medium skillet over high heat and add olive oil.
Add chopped mushroom and onion and sauté until softened. Add heavy cream and boil. Season with salt and pepper and finish with chopped parsley and set aside to cool down
Transfer the sauce into a blender and blend until smooth.
Brush par baked dough with a thin layer of sauce leaving the edges of the crust uncovered.
Add chicken to pizza.
Sprinkle with Mozzarella cheese and sliced red onion.
Bake at 400 F for about 4-5 minutes or until cheese melts and begins to brown.
Top flatbread pizza with fresh baby arugula and slice and serve immediately.
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Ingredients
2 Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips.
