- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 boneless, skinless chicken breast halves
- 1/4 cup margarine or butter
- 1 cup fresh or frozen cranberries
- 1 cup water
- 1/2 cup brown sugar
- dash nutmeg
- 1 Tbsp red wine vinegar
- cooked rice, optional
In shallow dish, combine flour, salt, and pepper; dredge chicken.
In a skillet, melt margarine over medium heat. Brown the chicken on both sides. Remove and keep warm.
In same skillet, add cranberries, water, brown sugar, nutmeg and vinegar. Cook and stir until cranberries burst, about 5 minutes.
Return chicken to skillet; cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with sauce. Serve over rice or as desired.
Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.