Yield:
Makes 4 to 6 servings.Ingredients
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breasts
1/4 cup (1/2 stick) butter
1 can (15 ounces) whole-berry cranberries
1/2 cup water
dash ground nutmeg
Instructions
In a shallow dish, combine flour, salt, and pepper; dredge chicken. Melt butter in a large skillet and brown chicken. Remove chicken and set aside. Add remaining ingredients to skillet, stir, and bring to boil. Reduce heat, return chicken to skillet, cover, and simmer about 20 minutes, until chicken is tender. Baste with the sauce and serve.
