- 6 oz spaghetti
- 2 slices bacon
- 1 skinless, boneless chicken breast, halved and pounded to 1/4-inch thickness
- 2 tbsp all-purpose flour
- 1/2 can artichoke hearts, drained and roughly chopped
- 1/2 cup sliced mushrooms (optional)
- 1/4 cup white wine
- 1/2 cup chicken broth
- 2 1/2 tbsp fresh lemon juice
- 3 tbsp heavy cream
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. In a large Dutch oven, cook the bacon over medium heat, cook through. Remove bacon with a slotted spoon and reserve.
In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels.
Stir the mushrooms and artichokes into the pan. Deglaze the pan with the wine. Cook for 5 minutes. Add the broth and lemon juice, cook for 5 minutes more.
Stir in the cream and season with salt and pepper. Cut the chicken breasts into strips, and return them to the pan. Stir the pasta and bacon into the chicken mixture. Serve.
From Confections of a Foodie Bride