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Ingredients

• 8 Boneless Skinless Chicken Breasts with Rib Meat (2.5 lb. bag) or 8 Boneless Skinless Chicken Thighs (2.5 lb. bag)
• 1/3 cup flour, plus 1 tablespoon flour
• 1-1/4 teaspoons salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 1-1/2 cups cranberries, whole; fresh or frozen
• 1 cup brown sugar, firmly packed
• 3/4 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 2 tablespoons cider vinegar

Cooking Instructions

1. Combine flour, 1 teaspoon salt and pepper in a shallow dish. Coat chicken with flour.
2. Melt butter in large nonstick skillet over medium heat. Add chicken. Cook, turning once, to brown on both sides. Remove chicken from pan and set aside.
3. Add cranberries, brown sugar, water, spices and 1/4 teaspoon salt to pan drippings. Cook over medium heat until mixture comes to a full boil.
4. Whisk 1 tablespoon flour into vinegar, then whisk into pan. Continue to whisk until sauce thickens and comes to a full boil. Boil 1 minute, then reduce heat to low. Return chicken to skillet. Cook, turning once, 10 to 15 minutes or until chicken is done (internal temp 180°F).

Remember to wash hands and surfaces before preparing food