Creamy Artichoke Lemon & Chicken Pasta

Creamy Artichoke Lemon & Chicken Pasta
12 oz spaghetti
3 slices bacon
2 skinless, boneless chicken breasts, halved and pounded to 1/4-inch thickness
1/4 cup all-purpose flour
Salt
Pepper
1 can artichoke hearts, drained and quartered
2 tsp capers, drained
1/2 cup white wine
1 cup chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
1 Tbsp butter, chilled
Fresh parsley, chopped, for garnish
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, artichokes, and capers into the pan; cook until the mushrooms are soft. Deglaze the pan with the wine. Cook for 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream and the butter to the sauce, stirring until completely incorporated. 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.
Serves 4
Slightly adapted from So Tasty So Yummy