FOR THE CHICKEN:
Place chicken on a firm surface and flatted with a mallet o Rollin pin to 1/2 inch thickness.
Sprinkle chicken with salt an pepper on both sides.
Cook bacon in a large pan over medium heat until crisp.
Remove bacon and placed on paper towels to extract some grease.
Add chicken to the drippings in the pan; cook for 6 minutes per side, or until done.
Remove chicken and cover with foil to keep warm.
Add onion to the pan; saute for 2 minutes or until tender, stirring constantly.
Add cider, ale, and broth; bring to a boil, scraping pan to loosen brown bits.
Cook until broth mixture is reduced to 1/2 cup (about 5 minutes).
Stir in cooked bacon. Turn off heat and serve over chicken.
FOR THE SPICED APPLES:
In a small sauce pan, melt butter over medium-low heat.
Add sugar, cinnamon, salt, heavy cream, and rum; mix to incorporate.
Add apple slice and cook until tender.
Place beside the chicken and top with bacon pieces.
