Here's how
1 Put cider in a large saucepan and boil until it has reduced to about half a cup; this will take about 10 minutes. Whisk in mustard and cream and continue to cook over medium heat until it has reduced to a light sauce consistency, about 15-20 minutes. Remove from heat.

2 Add a splash of clarified butter to a big frying pan and sauté bacon for a few minutes. Remove and drain. Return pan to medium heat, add more butter and cook the apple slices until golden on all sides, about eight minutes. Remove and keep warm.

3 Dredge the chicken fillets in the flour and shake off excess. Heat remaining butter in the same pan, add chicken and cook, skinned side down, until golden, about five minutes. Turn and cook other side 3-5 minutes or until just cooked through. Remove from pan and keep warm. If any butter remains in pan pour it off. Add the cider cream to the pan and let bubble and thicken slightly while scraping up any brown bits from the bottom of pan. Season to taste. Remove from heat and keep warm.

4 To serve, put two pieces of chicken in the middle of each plate. Spoon on some of the sauce and sprinkle with bacon. Add some apple wedges and garnish with herbs.

Source: Belinda Jeffrey, Better Homes and Gardens March 1997