Preheat oven to 175*F.
Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
Scoop out with a slotted spoon and drain on paper towels.
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.
Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
Add the oil to the skillet and heat over medium heat.
Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
Transfer the chicken to the warmed dish in the oven and reserve the skillet.
Peel, core and quarter the apple, then cut each quarter into 3 even slices.
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.
Remove from the heat and set aside.
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.
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.
Boil over medium high heat until reduced by almost half, about 10 minutes.
Add the cream and bacon, and gently stir in the apple slices.
Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
Taste the sauce for seasoning and adjust if necessary.
Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve. ?