Creamy Apple Bacon Chicken
2 cups cubed chicken
1 apple, cut into inch slices
cup apple juice
cup dry white wine (or chicken broth)
1/3 cup heavy cream
2 tbs oil plus one more of oil, butter, or bacon grease
1 tsp thyme -- or use tarragon or a mix of "French-type" herbs, or fresh if you have it -- 2-3 teaspoons
2 strips bacon, cooked crisp and crumbled

salt and pepper
Heat 1 to 2 tbs fat in pan. I don't like to use more than half bacon grease, as it burns. Lightly brown apple slices in pan. You don't want them to be too soft, just to the point where you can start to easily put a fork in them. Remove apples. Add another tbs of oil, and brown chicken on both sides. Push chicken to one side or to the edges. Add the wine, which should deglaze the pan. Add the rest of the liquids and herbs and simmer until reduced and chicken is heated through. Serve with bacon bits sprinkled over the top. 4 servings = about 400 calories.
this is nummy served over brown rice with a salad or your favorite veggie