1 lb. thin spaghetti
2 lb. boneless chicken breasts, cut in strips
Juice of 1 lemon
2 cans chicken broth
1 c. flour
Garlic salt
2 sticks butter
1 c. white cooking wine

Cook and drain spaghetti as noted on package. Melt butter in large frying pan. Coat chicken strips with flour. Place in frying pan with melted butter. Sprinkle liberally with garlic salt.

When chicken is brown, add 2 cans of chicken broth, juice of 1 lemon and 1 cup white cooking wine. Simmer 20-30 minutes. Pour entire contents of frying pan over spaghetti; toss together and serve.