Yield: 6 servings.

1/2 cup all-purpose flour
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (1-1/2 pounds)
3 tablespoons margarine
1 cup water
1 cup fresh or frozen cranberries
1/2 cup packed brown sugar
Dash ground nutmeg
1 tablespoon red wine vinegar, optional
Hot cooked rice, optional

In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt margarine over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, combine water, cranberries, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries 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 if desired.