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1
Preheat oven to 175*F.
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2
Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
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3
Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
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4
Scoop out with a slotted spoon and drain on paper towels.
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5
Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken.
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6
Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
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7
Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
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8
Add the oil to the skillet and heat over medium heat.
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9
Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
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10
Transfer the chicken to the warmed dish in the oven and reserve the skillet.
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11
Peel, core and quarter the apple, then cut each quarter into 3 even slices.
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12
Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once.
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13
Remove from the heat and set aside.
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14
Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally.
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15
Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan.
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16
Boil over medium high heat until reduced by almost half, about 10 minutes.
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17
Add the cream and bacon, and gently stir in the apple slices.
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18
Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
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19
Taste the sauce for seasoning and adjust if necessary.
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20
Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.
