1/2 cup all-purpose flour
1/4 tsp. pepper
6 boneless, skinless chicken breast halves (approximately 1-1/2 lbs)
3 tbsp. margarine
1 cup water
1 cup fresh or frozen cranberries
1/2 cup packed brown sugar
Dash ground nutmeg (optional)
1 tbsp. red wine vinegar

In a shallow dish, combine flour and pepper; dredge chicken.

In a skillet, melt margarine over medium heat and brown chicken on both sides. Remove and keep warm.

In the same skillet, combine water, cranberries, brown sugar, nutmeg and vinegar. 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.