Apple Bacon Chicken with Cream
1 lb boneless skinless chicken breast, either whole or cut into pieces
1l 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 dried 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
One-quarter cup apple juice has 7 grams of sugar, spread over 3 servings. This is less apple juice than any container you can buy, so I will sometimes just add water or chicken broth and zero-carb sweetener to the sauce, or even apple-flavored herb tea.
The chicken breasts can be either left whole, cut in half, or cut into bite-sized pieces. I like the bite-sized pieces for taste, but use the larger pieces when looks are more important. Sprinkle salt and pepper on both sides. 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. The chicken probably won't be cooked through at this point, which is OK. 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 cooked through. Serve with bacon bits sprinkled over the top. 3-4 servings, depending on sides