Preheat the oven to 75 °C with a plate in it.
Finely dice the onion, peel the apple and cut into cubes of just under 1 cm edge length.
Season the chicken breast fillets with salt and season with pepper. Heat the clarified butter in a heavy frying pan and brown the fillets on all sides for 4 minutes. The fillets then on the spot on the plate in the stove form and each after size 45-60 min at 75 degrees.
In the meantime, sauté the onion cubes in the drippings, then extinguish with the cider and chicken soup. Boil everything by just under half. Next, add the whipped cream and cook to a creamy consistency. Add the diced apples and season strongly with honey, salt and freshly ground pepper.
Before serving, crisp the bacon strips and arrange them with the diagonally sliced chicken breast and the repeatedly warmed sauce.
Serve with mashed potatoes and fried onion rings.
Tip: Instead of clarified butter, you can also use butter in most cases.
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