Combine margarine, butter, lemon juice, white wine, and garlic to make lemon butter. Beat until smooth and refrigerate.
In a warm pan, melt butter. Add chicken, tomatoes, mushrooms, bacon, salt, pepper, and garlic salt. Cook until chicken browns.
Add cream and simmer for 5 minutes until slightly thickened.
Remove from heat and stir in lemon butter until sauce is silky.
Serve over precooked spaghetti and enjoy.
