Bacon-Wrapped Rosemary Chicken Marsala

Bacon-Wrapped Rosemary Chicken Marsala


  • 4 boneless skinless chicken breast halves

  • 4 strips thick bacon

  • 2 tablespoons butter

  • 1 shallot, finely diced

  • 8 ounces cremini mushrooms, sliced

  • 3 cloves garlic

  • 2 sprigs fresh rosemary, stemmed and finely chopped

  • 1 cup Marsala wine

  • 1 cup chicken stock

  • Salt and pepper to taste


1. Preheat the oven to 300 degrees.

2. Season chicken breasts lightly with salt and pepper. Wrap a slice of bacon around each piece of chicken. Heat some olive oil in a large skillet over medium-high heat. Place chicken breasts in the skillet with the bacon’s seam-side-down. Cook on all sides until bacon is crisp. Transfer to an oven-safe dish and place in the oven while you’re preparing the sauce.

3. Add butter to the same skillet. Add shallots and mushrooms. When the mushrooms are browned, add garlic and rosemary and season to taste with salt and pepper.

4. Add Marsala to the mushroom mixture, scraping the bottom of the skillet with a wooden spoon to pick up any browned bits. Let Marsala reduce by half.

5. Add chicken stock and heat through, until stock is slightly reduced. Return the chicken to the skillet and nestle in the sauce. Serve immediately.

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