Sauteed Chicken with Prunes and Shallot - serves 4

2/3 pound chicken cutlets
1 pound chicken cutlets
2 tbsp flour
2 tsp peanut oil
1/3 cup chopped pitted prunes
1 shallot, minced
2 tsp Dijon mustard
1/4 cup apple juice
1/4 chicken stock
1/2 tsp dried basil

Dredge chicken lightly in flour.
In a large nonstick skillet, heat oil over medium heat. Add chicken and saute over medium heat until cooked through, about 4 minutes on each side. Then transfer chicken to a heated plate.
Combine prunes, shallot, mustard, juice, stock, and basil in the skillet and stir to combine well.
Increase the heat to high and boil the sauce, stirring and scraping up pieces from the bottom of the pan, until it is reduced by half, about 3 minutes.
Spoon sauce over chicken and serve hot.