Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.

Looking for the recipes from the Chez Melange cooking class? Click on the button to the left labeled 'Chez Melange Cooking Class for 1800 PCH' and pick them up from there.

If you need a recipe that you can't find here, let us know and we will scour our personal cookbooks, find it, and post it for you! Email your requests to: Jennifer@LiveAtTheBeach.com

Buon Appetit!!
Chicken Marsala (Print this)
Chicken Marsala

Serves 4

3/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
10 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
1 garlic clove, finely minced
3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley

1. Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken and cook until lightly browned, about 3 minutes. Turn and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.

2. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

3. Remove skillet from heat and add wine. Return skillet to heat, scraping any brown bits from the bottom of the skillet with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Brought to you by:Vicki Goorchenko
1800 PCH is compliments of:
Vicki Goorchenko
ABR, CRS, GRI, SRES (CA DRE#00705455)

Vista Sotheby's Int'l Realty
1801 S. Catalina Ave.
Redondo Beach, CA 90277

Send an Email
View Website
Phone:
310.751.0172

Live At The Beach