Instructions: 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.

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.

In a blender, puree sauce. Season to taste with salt and pepper.

In each of 4 shallow casseroles (5 by 8 inches), place a half breast; cover with sauce.

Bake in a 450 degree oven until meat is white in thickest part (cut to test), about 12 minutes. Add prunes.

This recipe yields 4 servings.

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