Created by TwisSis on February 24, 2015
Step 1: Cook bacon in a large skillet over medium heat until crisp, about 8 min. Transfer to paper towels, reserving rendered bacon fat in the skillet. Season the chicken on all sides with salt & pepper. Dredge the chicken w/flour, shaking to remove the excess. Cook the chicken in the reserved bacon fat over medium heat until it is golden brown & nearly cooked through, about 6 min per side. Remove the chicken from the skillet & keep it warm while you prepare the sauce.
Step 2: Cook the onions in the skillet until they are soft & translucent, about 6 min. Add the sherry & simmer to reduce it slightly. Add the cider & simmer until reduced by half, about 5 min. Add the apples, thyme & cooked bacon to the sauce & stir to combine. Stir in the cream & add the chicken breasts w/any juices that may have collected to the skillet. Simmer until the chicken is fully cooked, about 5 added min.
Step 3: NOTE: IMO fresh mushrooms would make a lovely addition to this recipe.