cup all-purpose flour
boneless skinless chicken breast halves (4 ounces each)
cup fresh or frozen cranberries
cup packed brown sugar
Dash ground nutmeg
tablespoon red wine vinegar, optional
Hot cooked rice
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. In the same skillet, add water, cranberries, brown sugar, nutmeg and, if desired, vinegar. 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. Freeze option: Place chicken in freezer containers; top with sauce. If desired, place rice in separate freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water to chicken if necessary.