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Papa Bender’s Chicken Marsala Redux

Posted Dec 22 2010 12:23pm

For my third and final Holland House recipe, I could think of nothing better to prepare than one of Papa Bender’s delicious meals. His Chicken Marsala recipe reminds me of growing up in Minnesota, where we could always count on a white Christmas. Since Bobby and I are traveling there to visit his family over the holiday weekend this year, I thought it would be timely to make this meal as a tribute to the memories my own family created during snow-filled winter dinners as a kid.

This week’s contributors: Holland House Marsala Cooking Wine and Red Wine Vinegar.

I varied from the recipe only slightly to incorporate these new flavors and the veggies we had on hand.

Papa Bender’s Chicken Marsala

Ingredients (serves two):

  • 2 boneless chicken breasts
  • 2 portabella mushroom caps, sliced
  • 1 green pepper, sliced
  • 1 vine tomato, sliced
  • 1 tablespoon chopped garlic
  • 2 tablespoons Holland House Red Wine Vinegar
  • 1/4 cup Holland House Marsala Cooking Wine
  • 2 tablespoons olive oil
  • 1 package quick cooking brown rice


Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in skillet, along with 1/2 tablespoon garlic on medium high heat. Add chicken and cook on both sides briefly to sear the meat. Transfer chicken to baking dish. Heat remaining tablespoon of olive oil in the skillet with red wine vinegar. Add chopped mushrooms, peppers and tomatoes. Cook on medium heat for about 5 minutes. Add the Marsala wine to the skillet and cook on medium heat for an additional 2-3 minutes.

Pour vegetable mixture from skillet over the chicken in the baking dish.

Add remaining garlic and bake in oven at 350 degrees for 20 minutes. Remove from oven and check the center of chicken. If still pink, cover and bake for an additional 15-20 minutes (depending on oven temperature).

Heat the quick cooking brown rice in the microwave with 2 minutes remaining on the baking time for the chicken. Serve rice with veggies, chicken and Marsala sauce.

The only things I would have done differently this time around would be to 1) marinade the chicken in the sauce for a little longer and 2) add a bit more salt and spice. The veggies and rice were AMAZING and the chicken was pretty great with plenty of Marsala sauce on top. But it could have used a bit more kick in the center. I love being able to taste the flavor in every bite.

Bobby says I just love salt too much. ;)

I had a really great time making these recipes. Thanks again to Holland House for the opportunity!

Question: What are your plans for the holiday weekend?

Whether you celebrate or not, I’d love to hear what you’ll be up to this year! And if I don’t have the opportunity to check back in before Saturday, I wish you a very merry Christmas! :mrgreen:


Holland House has partnered with me to share recipes and information about their products. Over the next few weeks we’ll be working together to bring you three new dishes to try!

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