In a large frying pan, cook bacon. While it’s getting nice and crispy, mince your onion and apple and clean and slice your mushrooms. Set aside.

When the bacon is done cooking, place it on a paper towel, and set aside.

Don’t drain the bacon grease.

While it’s still hot place salt and peppered chicken breasts in the bacon grease and sear until slightly brown on each side. Place chicken into a 9×13 baking dish.

Drain the bacon grease but don’t wash your pan. In this pan, saute your onion for a couple of minutes, until they become translucent. Add the minced apple, and saute for a couple of minutes more. Add mushrooms, and cook until they are heated through. 

Crumble bacon and add to the mixture.

To this add the wine and the cream of mushroom soup.

Combine together, then fold in the grated cheese.

Pour this sauce over the top of the chicken.

Cover and bake at 30 degrees for 35 minutes.

Serve over pasta.