Poulet aux Pruneaux

• 4-6 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup white wine
• 1/2 cup brandy
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pitted prunes
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Preheat oven to 350°F.

2. Place chicken in a 9x13 inch baking dish.

3. In a medium saucepan, combine chicken broth, white wine, brandy, butter, garlic, shallots, thyme, rosemary, salt, and pepper. Simmer over medium heat until reduced by half, about 10 minutes.

4. Pour sauce over chicken. Add prunes and stir to combine.

5. Cover dish with aluminum foil and bake for 25 minutes.

6. In a small bowl, whisk together cornstarch and cold water until smooth.

7. Remove baking dish from oven and remove foil.

8. Stir in cornstarch mixture and return to oven. Bake, uncovered, for an additional 10 minutes, or until sauce has thickened and chicken is cooked through.

9. Serve hot. Enjoy!