I had to try to find a recipe for this. It is scrumptious! From Uncle Phaedrus' website.
EDIT 2/18/2013 - Having made this several times, and taking one of the reviews in to account, I've decreased the salt to 1/2 teaspoon and changed the 1 tsp of garlic salt to 1/2 tsp garlic powder.
In cooking, I've also made the change to A) dredge the chicken breasts in flour prior to sauteing, and B) remove them to a warmer while making the sauce, then spooning the sauce over the crispy scallops when plating. This is now EVEN BETTER! :)
Put Spaghetti on to boil & prepare as you usually would, to al dente.
04While it is cooking:.
05Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet. (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts).
06In a warm saute pan, melt butter.
07Dredge chicken in flour.
08Saute chicken in butter until it is golden browned & *JUST* done.
09Remove to a warm plate or warming plate or oven.
10To pan, add tomatoes, mushrooms, bacon, and spice mixture.
11Simmer until tomatoes begin to dissolve.
12Add heavy cream and allow to boil to the middle of pan.
13Remove from heat, add one cup lemon butter, and fold together to make sauce.
14Plate spaghetti, top with scallop of chicken & spoon sauce over.