QUICK...RUN TO THE GROCERY STORE FOR CRANBERRIES!

I thought I'd better quickly post this recipe while you can still find cranberries at the grocery store. Grab a few bags and throw them in your freezer for the rest of the year. That's what I do because I love this chicken.

Holiday Cranberry Chicken
(I make it year round.

8 boneless, skinless chicken breasts
1/3 cup flour
1 t. salt
1/8 t. pepper
3 T butter
1 ½ cups whole cranberries, fresh or frozen
1 c. firmly packed brown sugar
¾ cup water
1 T flour
½ t. cinnamon
¼ t. salt
¼ t. allspice
¼ t. cloves
2 T. cider vinegar

Rinse chicken with cold water and pat dry with paper towels. In dish, combine flour, salt and pepper. Coat chicken with flour.

In large nonstick fry pan, melt butter over medium heat. (I use Pam instead.) Add chicken. Cook, turning once, to brown on both sides (about ten minutes). Remove chicken from pan and set aside. Add cranberries, brown sugar and water to pan drippings. Cook over medium heat until mixture comes to a full boil. In small bowl, combine remaining ingredients. Slowly stir into cranberry mixture. Continue cooking, stirring constantly, until sauce thickens and comes to a full boil. Boil one minute; then reduce heat to low. Return chicken to skillet. Cook, turning once, until chicken is done and fork tender (10 to 15 minutes). Serves: 8; Cooking Time: 30 minutes.