Adapted from Half Baked Harvest
Upgrade to the classic dish with the addition of apple cider and sliced apples.
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.
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.