Get all the prep done before you start cooking: mince the garlic, tear up pancetta in large pieces, cut apples into 10-12 wedges and slice off the core. Season chicken with salt, pepper and sweet paprika.

Heat a large non-stick skillet over medium heat and add oil and 1 tbsp butter. Cook pancetta until crispy, about 3 minutes. Remove from skillet leaving the pancetta grease in te skillet.

Add chicken and cook over medium high, about 8-10 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken breasts. Remove from skillet and place on a clean plate. Cover with foil.

Add apples, place in a single layer and cook until golden brown and crisp-tender, about 3 minutes per side. Remove from skillet.

Melt the remaining butter and reduce heat to very low, add garlic, cook for about 2 minutes. Add flour and stir to incorporate. Pour in apple cider, stir and scrape up the brown bits on the bottom of the skillet with a wooden spoon. Bring to a boil and stir in mustard, soy sauce, balsamic vinegar, and the remaining spices. Simmer for 5 minutes, or until the sauce starts to thicken.

Add chicken and simmer for 3 minutes or until chicken is heated through. Top with oregano and pancetta. Adjust salt and black pepper. Sprinkle with extra chili flakes, if desired. Serve!