Ingredients
5-6 thin-cut trimmed boneless skinless chicken breasts or boneless skinless chicken breast halves
1/2 cup all-purpose flour
1/2 tsp pepper
3 Tbs butter
1 cup of water
1 cup cranberries fresh or frozen
1/2 cup brown sugar
1/4 tsp nutmeg
1 Tbs red wine vinegar
Fresh sprigs of thyme or rosemary

Instructions
In shallow bowl or plate whisk together your flour and pepper and dredge your chicken coating both sides and set aside on a plate.
In a large pan melt your butter and add your chicken and lightly brown on each side, remove from pan, and set aside.
In the same pan add water, cranberries, brown sugar, nutmeg, and red wine vinegar and cook over medium heat until cranberries burst.
Add your chicken back to pan and cover and simmer for about 20-25 minutes, coating your chicken with sauce and slightly pressing your cranberries down to smash throughout cooking until sauce is reduced and chicken is cooked through to 165 degrees F.
Garnish chicken with thyme or rosemary and additional salt and pepper to your liking.