Name: apple cider chicken marsala
Ingredients: 4 tablespoons butter; 1 1/2 cups wild rice; 3/4 cup orzo ((gluten-free pasta can be used)); 3 1/2 cups chicken broth; 1/4 cup chopped fresh parsley; kosher salt & freshly ground black pepper to taste; 16 ounces skinless boneless chicken breasts ((not-too-thick pieces the size of a deck of cards)); all-purpose flour for dredging ((gluten-free flour can be used)); kosher salt & freshly ground black pepper; 2 tablespoons olive oil, plus more if needed; 4 ounces bacon, cut into small pieces; 8 ounces cremini mushrooms, halved ((if very large, cut into thick slices)); 2 small honey crisp apples, cored & sliced ((about 8 ounces)); 2 tablespoons chopped fresh thyme; 1/2 cup marsala wine; 1/2 cup apple cider; 2 tablespoons butter; 2 tablespoons heavy cream; 1/4 cup chopped fresh parsley

For the marsala lovers out there, this is a unique version of that much-loved classic. Especially delicious for the Autumn season …with the wonderful addition of apples and cider. My husband would be the first to tell you that you need to give this Apple Cider Chicken Marsala a try. It’s that good.

Full credit for this appetizing recipe goes to Tieghan Gerard over at Half Baked Harvest. I may have made a few tweaks here and there, but really didn’t stray too much from the original. Tieghan’s website is packed full of amazing dishes and gorgeous photography …I highly recommend checking it out.

This Apple Cider Chicken Marsala is delicious when paired with a serving of hearty rice.

Let’s gather what you’ll need for your Wild Rice Pilaf…

Salted butter
Wild rice
Orzo
Chicken broth or stock
Fresh parsley – chopped
Kosher salt & freshly ground black pepper

Heat a medium-size pot over medium-high heat; add the butter.
When the butter is melted, add the orzo.
Cook for about 2 minutes or until lightly toasted and golden, stirring often.
Keep a close watch so the orzo doesn’t burn.
Add the wild rice and toast for another 2 minutes, stirring often.

Add the chicken broth and a pinch of salt and pepper.
Stir in the parsley.
Bring the mixture to a boil, cover and reduce the heat to low.
Cook 25-30 minutes or until the rice is fluffy.
Set aside and keep warm.

Let’s get started on the Apple Cider Chicken Marsala.

While the wild rice pilaf is simmering, it’s a good time to prepare the chicken breasts. I like to cut them into not-too-thick pieces that are about the size of a deck of cards. That way they can be evenly distributed in the final dish to soak up lots of the wonderful juices and flavor.

While you’re in the mode, it’s a great idea to get all of the ingredients prepped ….bacon cut into small pieces, mushrooms halved or sliced, apples cored & sliced. Fresh herbs chopped.

This really does come together quickly. Here’s what you need…

Skinless boneless chicken breasts – not too thick, each piece the size of a deck of cards
Unbleached all-purpose flour – for dredging
Kosher salt & freshly ground black pepper
Olive oil
Bacon – cut into small pieces
Cremini mushrooms – halved or if large, cut into thick slices
Honey crisp apples – cored & sliced
Fresh thyme – chopped
Marsala wine
Salted butter
Heavy cream
Fresh parsley – chopped

Add some flour to a shallow bowl and season generously with salt & pepper.
Dredge each piece of chicken through the flour turning to coat evenly.
Shake any excess flour back into the bowl.
Lay the chicken on a plate and repeat.

Heat a large skillet over medium heat; add the olive oil.
When the oil shimmers, add the prepared chicken to the skillet.
Fry for about 5 minutes per side or until golden.
Remove the chicken from the skillet and set aside.

To the same skillet, add the bacon pieces.
Cook until the bacon is crisp and the fat renders, about five minutes.
Next add the mushrooms, apples and, if necessary, another drizzle of olive oil.
Cook for about five minutes or until the mushrooms are golden and the apples soft.
Add the chopped thyme and season with salt & pepper.

Slowly pour in the marsala wine and apple cider.
Bring the mixture to a boil and simmer for five minutes or until the sauce has reduced slightly.
Add the butter & cream, then slide the chicken back into the sauce placing the pieces evenly throughout.
Cook until warmed through, about one to two minutes.

Remove the skillet from the heat.
Top with a sprinkling of chopped parsley.
Serve the chicken over the wild rice.

C’mon folks …how gorgeous is this?

A wonderful hearty dish designed to be enjoyed on a chilly evening.

If the aroma hasn’t already called to them, it’s time to gather your clan.

Your amazing Apple Cider Chicken Marsala is ready to be devoured.

apple cider chicken marsala

Adapted from Half Baked Harvest

Upgrade to the classic dish with the addition of apple cider and sliced apples.

Servings 4 servings

Author Rosemary Stelmach

Ingredients

WILD RICE PILAF

4 tablespoons butter
1 1/2 cups wild rice
3/4 cup orzo (gluten-free pasta can be used)
3 1/2 cups chicken broth
1/4 cup chopped fresh parsley
kosher salt & freshly ground black pepper to taste

APPLE CIDER CHICKEN MARSALA

16 ounces skinless boneless chicken breasts (not-too-thick pieces the size of a deck of cards)
all-purpose flour for dredging (gluten-free flour can be used)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, plus more if needed
4 ounces bacon, cut into small pieces
8 ounces cremini mushrooms, halved (if very large, cut into thick slices)
2 small honey crisp apples, cored & sliced (about 8 ounces)
2 tablespoons chopped fresh thyme
1/2 cup marsala wine
1/2 cup apple cider
2 tablespoons butter
2 tablespoons heavy cream
1/4 cup chopped fresh parsley

Instructions

WILD RICE PILAF

Heat a medium pot over medium-high heat; add the butter. When the butter is melted, add the orzo and cook for about 2 minutes or until lightly toasted and golden, stirring often. Keep a close watch so the orzo doesn't burn. Add the wild rice and toast for another 2 minutes, stirring often.
Add the chicken broth and a pinch of salt and pepper. Stir in the parsley. Bring the mixture to a boil, cover and reduce the heat to low. Cook 25-30 minutes or until the rice is fluffy. Set aside and keep warm.

APPLE CIDER CHICKEN MARSALA

Add some flour to a shallow bowl and season generously with salt & pepper. Dredge each piece of chicken through the flour turning to coat evenly. Shake any excess flour back into the bowl. Lay the chicken on plate and repeat.
Heat a large skillet over medium heat; add the olive oil. When the oil shimmers, add the prepared chicken to the skillet and fry for about 5 minutes per side or until golden. Remove the chicken from the skillet and set aside.
To the same skillet, add the bacon pieces and cook until the bacon is crisp and the fat renders, about five minutes. Next add the mushrooms, apples and, if necessary, another drizzle of olive oil. Cook for about five minutes or until the mushrooms are golden and the apples soft. Add the chopped thyme and season with salt & pepper.
Slowly pour in the marsala wine and apple cider. Bring the mixture to a boil and simmer for five minutes or until the sauce has reduced slightly. Add the butter & cream, then slide the chicken back into the sauce placing the pieces evenly throughout. Cook until warmed through, about one to two minutes. Remove the skillet from the heat and top with a sprinkling of chopped parsley. Serve the chicken over the wild rice.

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