Instructions: 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 cranberries, water, brown sugar, nutmeg and vinegar, if desired. Cook and stir until the cranberries 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 over rice.

Serves 4-6 servings.

Carver, Massachusetts

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