A delightful chicken dish with a creamy rosemary-infused sauce, perfect for a comforting dinner.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the rosemary, garlic, and onion to the skillet and sauté until fragrant.
Stir frequently to avoid burning the garlic.
Add the mushrooms and continue to cook until they release their moisture.
Cook until the mushrooms are golden brown for enhanced flavor.
Place the chicken breasts in the skillet and cook until they are browned on both sides.
Do not overcrowd the skillet to ensure even browning.
Add the bacon and white wine to the skillet, stirring to combine.
Let the wine simmer to reduce slightly and enhance the sauce.
Pour in the heavy cream and simmer until the sauce thickens.
Stir occasionally to prevent the cream from curdling.
Serve the chicken with the sauce drizzled over and garnish with extra rosemary if desired.
Serve with a side of crusty bread to soak up the delicious sauce.
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