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

Jump to Recipe Print Recipe

For the marsala lovers out there, this is a unique version of that much-loved classic. Especially delicious on a chilly evening no matter what 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 especially delicious when paired with a serving of hearty rice.

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

Butter – Salted butter is used here as it is typically more convenient than the unsalted version. And precise salt control isn’t crucial here.
Wild rice – Wild rice is actually the grain of four different species of grass. Who knew? Though technically it’s not rice, it’s commonly referred to as rice for practical purposes. Its chewy texture has an earthy, nutty flavor that many find appealing.
Orzo – This short-cut pasta is shaped like a large grain of rice, making it the perfect companion to the wild rice. I always use orzo imported from Italy to avoid the toxic glyphosate found in most American-made pastas.
Chicken broth or stock – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that.
Fresh parsley – Finely chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture. If you only have dried parsley, use four teaspoons in place of the quarter-cup of fresh.
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.

Toasting the dry orzo along with the dry wild rice in butter, before adding the remaining ingredients, adds an immense amount of flavor to the finished dish.

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 similar to the size of a deck of cards.
Unbleached all-purpose flour – For dredging. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
Kosher salt & freshly ground black pepper
Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
Bacon – Cut into small pieces. When cutting sliced bacon into small chunks, it can be helpful to place the bacon in the freezer for a short time before chopping.
Cremini mushrooms – Halved. Or if large, cut into thick slices. Also know as baby portobellos, cremini mushrooms have a meaty texture and smoky, earthy flavor that shines through. If you prefer a more mild flavor, white button mushrooms would be a good choice.
Honey crisp apples – Cored & sliced. Peeling optional. One of the sweetest apples around, honey crisp apples are especially good for cooking. They boast a distinctive juicy crispness and are firm enough that they won’t cook down too much.

Fresh herbs are highly recommended on this one.

Fresh thyme – Chopped. Fresh thyme offers a brighter, more aromatic flavor compared to dried thyme, If you don’t have fresh thyme, you can replace it with about a third amount of dried thyme.
Marsala wine – Marsala is a dry or sweet Sicilian wine that is fortified with brandy. The brandy makes the wine a popular choice for cooking, as it adds a nutty flavor to a savory sauce. For the best flavor in Chicken Marsala, a dry Marsala is generally preferred over a sweet Marsala. If you require a non-alcoholic option, white grape juice can be used as a substitute.
Apple cider – Apple cider is the raw unrefined juice of pressed apples. Since it is unsweetened, it’s an ideal complement to savory dishes.
Butter – Salted butter is recommended here.
Heavy cream – Although you can use either heavy cream or whipping cream, heavy cream is preferred for its slightly higher fat content.
Fresh parsley – Chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture. If you only have dried parsley, use four teaspoons in place of the quarter-cup of fresh.

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 out to them, it’s time to gather your clan.

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

5 from 1 vote