Take your chicken breasts and slice them in half horizontally.

Put some flour in a bowl and season with a good amount of salt and pepper. Mix well.

Dredge the chicken and let the chicken rest so the dredge adheres.

Heat the oil over medium-high heat in a skillet.

Once the oil is hot, add the chicken and cook 2 - 3 minutes per side.

Remove the chicken to a large platter and set aside.

Lower the heat to medium and add the bacon and saute until crisp.

Next, add the shallots and cook for one minute.

Finish by adding the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.

Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.

Add the chicken stock and simmer for a minute to reduce the sauce slightly.

Return the chicken to the pan; simmer gently for 2 - 3 minutes to heat up and make sure it is cooked through.

Serve on top of spaghetti.

Garnish with parsley and enjoy!