1 lb. boneless chicken breasts
2 tbsp. olive oil
15 Italian prune plums (halved & pitted)
1/2 c. sugar
1/4 c. water
1/2 c. red wine
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tbsp. cornstarch dissolved in 1/4 c. water

Heat oil and saute chicken 2 minutes on each side. Remove to platter. Add remaining ingredients and bring to boil over high heat. Return chicken to skillet and simmer with the sauce until chicken is cooked through (10 to 12 minutes). Add cornstarch-water mixture and heat until bubbly.