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.