Cooking Instructions
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Step 1
Heat a medium pot over medium-high heat, add
Butter (60 g)
. When the butter is melted, add the
Orzo Pasta (125 g)
and cook for about 2 minutes or until lightly toasted and golden, stirring often. Keep a close watch so the orzo doesn't burn.
Step 2
Add
Wild Rice (240 g)
and toast for another 2 minutes, stirring often.
Step 3
Add
Chicken Broth (840 mL)
and a pinch of
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 4
Stir in
Fresh Parsley (10 g)
. 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.
Step 5
Add some flour to a shallow bowl and season generously with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 6
Dredge each piece of
Boneless, Skinless Chicken Breasts (455 g)
through the flour turning to coat evenly. Shake any excess flour back into the bowl. Lay the chicken on a plate and repeat.
Step 7
Heat a large skillet over medium heat, add
Olive Oil (30 mL)
. 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 it aside.
Step 8
To the same skillet, add
Bacon (115 g)
and cook until the bacon is crisp and the fat renders about 5 minutes.
Step 9
Next add the
Cremini Mushrooms (225 g)
,
Honeycrisp Apples (2)
, and, if necessary, another drizzle of olive oll. Cook for about 5 minutes or until the mushrooms are golden and the apples soft. Add
Fresh Thyme (5 g)
and season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 10
Slowly pour in
Marsala Wine (120 mL)
and
Apple Cider (120 mL)
. Bring the mixture to a boil and simmer for 5 minutes or until the sauce has reduced slightly.
Step 11
Add
Butter (30 g)
and
Heavy Cream (30 mL)
then slide the chicken back into the sauce placing the pieces evenly throughout. Cook until warmed through, about one to 2 minutes.
Step 12
Remove the skillet from the heat and top with a sprinkling of
Fresh Parsley (10 g)
. Serve the chicken over the wild rice.
