Cider Chicken

Ingredients

• 1.3 cups apple juice 
• 0.3 cup calvados 
• 1 teaspoon thyme leaves dried
• 0.8 cup nonfat milk 
• 0.7 cup prune- cut to pieces pitted
• 3 tablespoons quick-cooking rice cereal 
• 4 servings salt and pepper 
• 0.5 cup shallots minced
• 4  boned rinsed

Equipment

• frying pan
• oven
• blender

Directions

1. In an 8- to 10-inch nonstick frying pan over medium-high heat, boil shallots, thyme, and 1/2 cup water until pan is dry. Stir often until shallots are light brown, 8 to 10 minutes total.
2. Add cider, calvados, and prunes to pan; bring to a boil. Lift out prunes and set aside. Boil liquid down to 3/4 cup.
3. Add milk and cereal and stir until boiling.
4. In a blender, puree sauce. Season to taste with salt and pepper.
5. In each of 4 shallow casseroles (5 by 8 in.), place a half breast; cover with sauce.
6. Bake in a 450 oven until meat is white in thickest part (cut to test), about 12 minutes.
7. Add prunes.