Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)3 tablespoons butter1 cup water1 cup fresh or frozen cranberries1/2 cup packed brown sugarDash ground nutmeg1 tablespoon red wine vinegar, optionalHot cooked rice
Preparation
In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
Add water, cranberries, brown sugar, nutmeg and, if desired, vinegar to the pan; cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve with rice.
