Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon cayenne pepper1/4 cup butter1 cup fresh or frozen cranberries1 cup water1/2 cup packed brown sugar1 tablespoon red wine vinegar1/4 to 1/2 teaspoon grated orange zest1/4 cup slivered almonds, toasted
Preparation
Flatten chicken to 1/4-in. thickness. In a large bowl, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm.
In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange zest. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds.
