Cider Chicken

• 1/2 cup minced shallots
• 1 teaspoon dried thyme
• 1 1/4 cups cider or apple juice
• 1/4 cup calvados or brandy
• 2/3 cup pitted prunes
• 3/4 cup nonfat milk
• 3 tablespoons quick-cooking rice cereal
• Salt and pepper
• 4 boned, skinned chicken breast halves, rinsed

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. Add milk and cereal and stir until boiling.
3. In a blender, puree sauce. Season to taste with salt and pepper.
4. In each of 4 shallow casseroles (5 by 8 in.), place a half breast; cover with sauce.
5. Bake in a 450u0b0 oven until meat is white in thickest part (cut to test), about 12 minutes. Add prunes.

shallots, thyme, cider, calvados, prunes, nonfat milk, quickcooking rice cereal, salt, chicken

Taken from www.myrecipes.com/recipe/cider-chicken (may not work)