Ingredients
2 boneless skinless chicken breast halves (5 ounces each)1 tablespoon all-purpose flour1/4 teaspoon salt, divided1/8 teaspoon pepper1 tablespoon olive oil3/4 cup reduced-sodium chicken broth1 cup fresh or frozen cranberries, thawed2 tablespoons brown sugar1 tablespoon red wine vinegar1-3/4 teaspoons cornstarch1 tablespoon cold water
Preparation
Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm.
In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.
