Chicken Marsala Recipe

Are you a fan of tangy chicken dishes? Good news, we have this Chicken Marsala Recipe for you to try.

Chicken Marsala is a delicious chicken dish made from chicken slices usually the breasts mushrooms, and Marsala wine. The wine is an essential part of the recipe because it adds flavor to the dish.

What is Marsala wine?

This wine is high in alcohol, and usually used for cooking. Its name was derived from a Sicilian city. Marsala wine is made from white grapes. At the middle of fermentation, grape brandy is added when the residual sugar are in the anticipated levels. Do not be alarmed about the alcohol content of the wine. You see, all the alcohol evaporates as the wine is heated leaving only the flavor.

Preparing this dish is very easy. It only takes a little time to prepare the ingredients before cooking. It will only take about 30 minutes to completely cook this dish.

You will notice that the recipe calls for olive oil and butter. Since the butter gets burnt easily when heated for a long time, olive oil is added to balance the smoking point. The term smoking point refers to the temperature wherein oil begins to breakdown and produce smoke.

This Chicken Marsala Recipe can be served with pasta, bread, or even steamed rice. This is usually topped over cellophane noodles or linguine similar to Beef Stroganoff Recipe. I like to eat this with steamed white rice, or with whole grain pasta.

Try this recipe and let us know what you think.

Chicken Marsala Recipe

Ingredients

• 3 to 4 pieces boneless and skinless chicken breasts (about 1/4 inch thick)
• 4 tablespoons all-purp! ose flou r
• 1/4 cup butter
• 2 tablespoons extra virgin olive oil
• 3/4 cup sliced mushrooms
• 3/4 cup Marsala wine
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 tablespoon chopped parsley
• 1 teaspoon oregano, dried

Cooking Procedure

Combine flour, salt, pepper, and oregano in a bowl. Mix well.

Dredge the chicken in the flour mixture. Set aside.

Meanwhile, heat a pan and pour in olive oil and butter.

Once the oil is hot, put-in the chicken and pan fry each side in medium heat for about 3 minutes.

Remove the chicken and place in a plate.

Put-in the mushrooms, parsley, and Marsala wine. Bring the liquid to a boil and simmer for a minute.

Put-in the pan fried breasts and cook for a good 8 to 12 minutes (covered).

Transfer to a serving plate. Serve with steamed rice.

Share and enjoy!

Number of servings (yield): 4

If You enjoyed this post, you might like:

Ginger Soba Noodles

Some things I liked about the past few week: The girl with red tights and a banjo at the bus stop. Standing at Ocean Beach to watch the surfers. Roasting a pan of teensy delicata squash seeds. The skater kid wearing Japanese paper tape as rings. Happenstance meeting with Joy & Tracy outside Tartine. Seeing my girl Bea get married in Palm Springs. Reading all your nice notes. Me, Wayne, & lots of pelicans standing the shore of the Salton Sea. And eating these soba noodles for lunch.

For those of you who cook/roast/bake as many delicata squash as I do this time of year - their seeds are really fun. They're tiny and tasty, and because everyone else throws them out, you rarely see them around. It's a bit of fuss, but they're great in salads, pastas, brittle, and the like. Just clean them, dry them, and roast them tossed in a bit of olive oil and salt at 350F until extra golden.

Continue reading Ginger Soba Noodles...

Hairy Crab & Iberico Pork @ Chef Choi Restaurant, Jalan Ampang, Kuala Lumpur

I love how a year is divided into these eating seasons.


There is Chinese New Year, mooncake festival and this particular year end favourite, hairy crabs.


Filled with creamy roe, these crustaceans also known as mitten crabs are best savoured steamed with perilla leaves. Enjoy these beauties with some ginger tea to get rid of any "wind".


Chef Choi also does this amazingly good braised hairy crab e fu noodles that we tried for the first time. The noodles is infused with the crabmeat and roe. Incredibly fragrant from the crabs, the noodles is best savoured in small portions. Simply heavenly that a few of us felt us wavering in terms of what qualifies as our favourite noodles in the restaurant.


Get here as soon as possible to enjoy this seasonal treat available until mid-December or until supplies are available.





The restaurant had also purchased a batch of Iberico pig hence the hairy crab dinner also had a large portion of oink.


The first dish to grace us was the suckling pig. Unlike the usual dishes, this one was far superior with crackling good skin and soft juicy succulent meat.


Incredibly finger licking that quite a few of us abandoned our manners and utensils.





Equally finger licking good were the BBQ Iberico baby back ribs. This was liberally livened up with quite a lot of salt but it worked well giving the ribs a deep smoky like flavour.





Another dish that was very well received was the Iberico pork loin sliced and fried with asparagus and XO sauce. The dish is light with the tender pork slices.





Chef Choi's sweet and sour pork is a big favourite among many of us from that dinner.


With using the Iberico pork, this humble dish seemed to be elevated to a more loft! y status since the deep fried battered pork melts in the mouth with the fats.



The simplest dish seemed to have won all of our hearts.


A very home-like dish that I remembered my mother making is this pork patty one studded with water chesnuts for a bit of crunch. The texture of this patty reminds us of melt in the mouth Wagyu beef with the marbling fats. Simply addictive especially with a bowl of rice.


Needless to say, we ate the two bowls dry with some rice to soak up the great gravy.





Appearing in between the pig and the crab was the pigeon, a juicy succulent creature with a crisp skin.


Eat it with plum sauce and the spice salt on the side for a satisfying meal. We end with red bean paste (no water added and entirely pure) with 18 years old aged kumquat peel. The taste of this classic tong sui is beautiful - thick with hints of the golden citrus from the aged kumquat. There was also fresh sweet melons, MH bought that were wonderfully refreshing.


I'm not sure if I'll be eating hairy crabs again but believe me, I'm glad I sampled this year's crustaceans since the crab roe has a beautiful creamy texture and the braised noodles with crabmeat is to die for. Love the Iberico piggy too but we were pacing ourselves since we knew there was a lot of food.


Chef Choi R! estauran t
159 Jalan Ampang
Kuala Lumpur


Tel: 03-2163 5866


(Non Halal. The Iberico pork is available on pre-order but the hairy crab is seasonal and available until mid-December or until stocks last. For more pictures seethe Flickr set.)


* The meal was paid for by the restaurant.

LVER Chulan & LDG Bangsar

In which we return to La Vie En Rose @ Raja Chulan for more French savories & head also to Les Deux Garcons @ Bangsar for French sweets.

Earlier entry on LVER: November 14.

La Vie En Rose's long list of starters is suffused with seductive creations, such as salmon pate topped with Champagne jelly & red berries (RM26++). A pairing of opposites can work wonders; here, the jelly supplies a supple lightness to pierce through the salmon's cloying mushiness.

Foie gras mousse (RM28++). The most sinful spread of all; break the caramelized top of this creme brulee-like mousse & slather some on the brioche. Buttery, savory bliss.

Mama Paulette's gratinated French onion soup with AOC Abondance cheese & sourdough bread (RM26++). Credited to Chef Jean Michel Fraisse's mother, this feels like rustic, home-cooked comfort food, nourishing for both body & soul. Any family would be blessed to be fed this.

< br>

For a sweet finish, try the Peach Melba (RM22++); this chilled confection was concocted in Europe 120 years ago, but it's perfect for muggy Malaysian nights.

Profiteroles with chocolate & caramel sauce (RM22++). As good as it looks.

Can't get enough of French desserts? Sugar specialists Les Deux Garcons have launched a new branch in Bangsar, selling their much-coveted range of cakes & macarons.

Truffle macarons might be Le Deux Garcons' trademark, imbued with an unearthly earthiness. Don't eat them immediately after buying; the thick ganache needs a couple of hours out of the chiller before it turns soft enough to fully savor.

Other varieties include Earl Grey, wasabi, sesame, caramel, mango, cassis, rose, pistachio, raspberry & dark choc. Creamier ! than exp ected (some might prefer it like this, others won't), but prices are similar enough to most top-flight macarons in KL.

Macaron haters, try the truffle-rific "Le Palladio" (RM22) _ a crisp almond tart layered with joconde sponge cake, vanilla ganache & white truffle mascarpone. Amid this Alba truffle season, here's one way to get our fix without breaking the bank.

Le Duchesse (RM14). For the closeted tea lover in us: Earl Grey biscuit, luxuriously topped with the silkiest Earl Grey mousseline & milk chocolate ganache.

Le Deux Garcons opens daily; business hours are between 1 pm through 8 pm for now.

Wrapping up with more shots of La Vie En Rose.

La Vie En Rose,

39, Jalan Raja Chulan, Kuala Lumpur.

Tel: 03-2078-3883

Le Deux Garcons,

36, Jalan Telawi, Bangsar Baru, Kuala Lumpur.

Tel: 03-2284-7833

TRAVEL: Murtabak Mengkasar Pekan, Kuantan

Firefly launched their inaugural flight to Kuantan few days back and I hopped on board their ATR72-500 aircraft, the one that is being used for the Subang Kuantan and Singapore Kuantan route and for 3 days 2 nights, I was again a tourist in my own country, soaking up the sights and culture of Pahang and eating my way through a multitude of cuisine unfamiliar before.

Starting with some food posts (what else do you expect from me?? ); I have shared about the Royal Pudding; a dessert which was specially served to the Royalties of Pahang back then.

Now Im going to share on yet another Pahang specialty; this time of the savoury kind, called the Murtabak Mengkasar.

Featuring extra-large murtabak with multi-layers of minced meat + eggs; Murtabak Mengkasar comes in 2 options (chicken/beef) and 2 sizes ordinary murtabak for RM6 and RM8 for the special murtabak that are shareable up to four people.

Honestly though, I could devour an entire special murtabak by myself! Its not that big a portion reallyor Im just a glutton. :)

Current owner AhmadTajuddin! AbdulHam id,aged66, has been selling this for 33years, following the original recipebequeathed from a friends father-in-law, during the 1970s.

The recipe remains unchanged til today, as attested by Pak AhmadTajuddin (Pak Din for short) Its this secret recipe that makes the murtabak that are loved by many and known so far, he said.

A humble stall by the roadside, it is said that a visit to Kuantan is incomplete if you havent sampled the Murtabak Mengkasar, just like hows its a cardinal sin to visit Penang and not have Char Kuey Teow (or for the muslims, Nasi Kandar Penang).

Other the other hand, it is just as hugely popular with the locals.
Pak Dins Murtabak Mengkasar is a staple order at functions, and sales are especially brisk during the fasting month of Ramadan . Even our current Prime Minister, Datuk Seri Najib Tun Razak has shown preference for Pak Dins Murtabak Mengkasar and would drop in for his fix whenever hes in Pekan, Pak Din said.

In addition, he said the Sultan of Pahang, Sultan Ahmad Shah also likes his murtabak and it is always served at his royal events.

What makes the Murtabak Mengkasar so special though?

It is basically because of the special combination of minced meat, eggs and spices that gives it that aroma and distinctive taste. Pak Din prepared the special concoction of spices at home and all his staff is trained for months before they are qualified to prepare the murtabak for his customers. They has to ensure that the filling is sufficient and the murtabak is not too oily.

So multiple layers of filling, pastry (roti canai) and layers of eggs cooked and wrapped a few times over makes up one Murtabak Mengkasar.

All the ingredients are prepared by hand, including the pickled onions, which are cut from fresh onions before they are soaked in vinegar.

My verdict?
Yes it is something different and unique to Kuantan. Though I wouldnt drive all the way to Pekan, Kuantan for Murtabak Mengkasar, I would agree that a visit to Kuantan should include a stopover here.

For those who are wondering how Murtabak Mengkasar differs from the ordinary Murtabak we have in Penang or our KL mamak shops, the answer is simple. Pak Din uses his own blend of spices in the mixture of the egg+meat and hence the distinctive taste which is uniquely Murtabak Mengkasar.

Sales of the murtabak averages about 300 pieces a day and hits about 500 pieces daily during the Ramadan month. However Pak Din insisted that profit has not doubled though the number of customers has increased steadily. His business approach is to keep customers satisfied and hes not focused on just profit alone, thus he has maintained the price as before even though retail prices of goods have increased several times over the years.
I place great emphasis on customer satisfaction and quality products, Pak Din has said.

Below: Framed articles of Murtabak Mengkasar in the media space.

Murtabak Mengkasar Pak Din.
Jalan SultanAbu Bakar, Kuantan, Malaysia 25200.

And yes, for those of you who wants to sample Murtabak Mengkasar but are unable to make a trip to Kuantan anytime soon, heres the address to the KL branch!

12-A, Jln Rampai Niaga 4, Medan Niaga Rampai, KL.
Look for Jusco Wangsa Maju. Nearby is the Rampai Business Park. The shop is behind Old Town White Coffee House.

All pictures taken with:

Thanks to Firefly Airlines for the opportunity to visit Kuantan (this is my first time to Kuantan, Pahang!) and your kind hospitality in hosting us!