3 strips bacon, cut into 1/2 inch pieces
1 1/4 lbs. skinned and boned chicken breasts, cut in 1 inch pieces
1 med. red bell pepper, cut in strips
1 can artichoke hearts, drained and quartered
1/4 c. thinly sliced onions
1/4 tsp. ground coriander or nutmeg
1/4 tsp. salt

Fry bacon in skillet until crisp. Place bacon on paper towel. Add 1 tablespoon bacon drippings and chicken pieces to skillet and cook over medium high heat, stirring often for 3 minutes or until chicken is white on all sides. Add pepper; cook and stir 3 minutes or until strips are crisp-tender. Add remaining ingredients; stir about 2 minutes until artichokes are heated through. Makes 4 servings.