Everyone… I made use something SO delicious today!
Though it may not be the prettiest thing I’ve ever made, I am still beyond excited to be sharing this simple autumn recipe today!! 🙂
So here’s the deal, within the last week and a half I’ve made and photographed this recipe a grand total of three times. Honestly, the recipe was perfection the first time I made it, but the photos just did not do it justice, so I tried again, and when I still wasn’t happy, I tried one more time. The conclusion I finally reached is this… while I LOVE this recipe, I simply cannot make it pretty. I’ve tried, and tried… and tried, but the reality is… it’s just not that pretty of a dish.
And you know what? I’m cool with it, because like I said, this recipe is SO GOOD, and not everything that’s soo good can also be pretty. And now that we have gotten to experience this dish so many times, it’s quickly becoming a family favorite. Even after making and serving it three times in two weeks, not only did my family did not get sick of it… everyone agreed that no matter how I felt about the pics, this was a recipe that needed to be shared.
Yup, it’s THAT good. Plus, I’m on a major honeycrisp apple kick right now – without fail, it happens every single September.
Speaking of apples, did any of you happen to go apple picking over the weekend? That is definitely on my fall bucket list this year. Wait, do they have apple picking in Colorado?? Hmmm, anyone? Colorado peeps, where should I go?
Any other fun things happen this weekend? I did something a little different on Friday afternoon. I was beyond tired of looking at my computer screen and it was just so gorgeous out, so I decided to walk down to my local Starbucks, park myself at a table outside and work from there. I think I just really needed to change-up my location because in the three plus hours I was there, I basically cleared out my inbox and got a whole bunch of other computer busy work done.
It was perfect because Starbucks is only about a fifteen minute walk from my house. I walked down in sunshine and then walked back up at sunset… SO pretty. I cannot even begin to describe just how pretty it is here right now. Our leaves are the perfect shades of orange and yellow and the sunshine feels amazing against the crisp air. I know that most of you haven’t even gotten a taste of fall yet, but where I am, we are literally in the heart of it and it’s going to be over come the first week of October. Totally sad, but it’s just the way it goes in the mountains.
Also, on Saturday night I spent a good hour trying to get shots of the “kids”, aka the baby goats, but umm, when you put them in a field all they do is jump around. Like consistently jump and run and then jump and run. Capturing them was probably the hardest thing ever…going to have to try again. Most of my photos came out blurry. UGH.
Good news is that is was super fun to watch the baby goats running around and playing. They are the cutest, and I still just cannot get over them. LOVE.
OKok, so sorry for rambling there. It’s Monday and I oddly, feel super chatty!
So on to this Apple Cider Chicken Marsala with Wild Rice Pilaf! This is actually pretty traditional, and semi-close to classic chicken Marsala. I simply used half Marsala wine and half apple cider and then tossed in some honeycrisp apples, which cook down so nicely and create just the most delish chicken dinner.
I then cooked up a big bed of wild rice pilaf and served the chicken over it – and done! So simple, so quick and easy, but yet so full of the flavors of fall!
If you’re thinking it sounds weird to have apples in your Marsala, just get over that thought right now. The apples truly are everything in this dish. The perfect mix of sweet to savory. The rice adds a nice hearty carb and is just right for soaking up that sweet sauce!
Autumn dinner PERFECTION! 🙂
OH, and there’s a little prosciutto involved in here too. You see, you see?!? Apples, prosciutto, a little chicken, a little wine, some good cider?!? Simply the best dinner to start off your week!
Apple Cider Chicken Marsala with Wild Rice Pilaf.
Servings: 4 Servings
Calories Per Serving: 744 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Wild Rice Pilaf
- 4 boneless skinless chicken cutlets (or breast pounded)
- all-purpose flour for dredging
- kosher salt + pepper
- 2 tablespoons olive oil + more if needed
- 4 ounces thinly sliced prosciutto
- 8 ounces cremini mushrooms halved
- 2 small honeycrisp apples sliced (or 1 large)
- 2 tablespoons chopped fresh thyme
- 1/2 cup marsala
- 1/2 cup apple cider
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 1/4 cup fresh parsley chopped
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Wild Rice Pilaf
- Heat a medium pot over medium-high heat and add the butter. Add the orzo and cook about 1-2 minutes or until lightly toasted and golden, stirring often (watch this closely as it burns fast). Add the wild rice and toast another 1-2 minutes, stirring often. Add the chicken broth and a pinch of salt and pepper. Stir in the parsley. Bring to a boil, cover and reduce the heat to low. Cook 25-30 minutes or until the rice is fluffy. Serve aside the marsala chicken.
- Add the flour, about 1 cup to a shallow bowl and season generously with salt + pepper. Dredge each piece of chicken through flour turning to coat. Shake any excess flour back into the bowl. Lay the chicken on plate and repeat.
- Heat a large skillet over medium high heat and ad the olive oil. When the oil shimmers, add 2 pieces of chicken to the skillet and fry 5 minutes per side or until golden. Remove the chicken from the skillet. Repeat with the remaining 2 pieces of chicken.
- To the skillet, add the prosciutto and cook until the fat renders, about 1 minute. Now add the mushroom, apples and another drizzle of olive oil if the skillet is seems dry. Cook five minutes or until the mushrooms are golden and the apples soft. Add the thyme and season with salt + pepper. Slowly pour in the marsala and cider. Bring to a boil and boil 5 minutes or until the sauce has reduced slightly. Add the butter + cream and then slide the chicken back into the sauce. Cook until warmed through, about 1-2 minutes. Remove from the heat and top with parsley. Serve the chicken over the wild rice.
Monday blues be gone! ?