6 boneless skinless chicken breast halves
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 cup butter
1 cup fresh cranberries
1 cup water
1/2 cup packed brown sugar
1 tbsp red wine vinegar
1/4 to 1/2 tsp grated orange peel
1/4 cup slivered almonds, toasted
Flatten chicken to 1/4 inch thickness. In a large resealable bag, combine the flour, salt and cayenne; add chicken, a few pieces at a time and shake to coat.
In a large skillet, brown chicken in butter over medium heat for 10 to 12 minutes or until juices run clear. Remove and keep warm.
In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange peel. Bring to a boil; cook for 10 minutes or utnil thickened, stirring occasionally. Spoon over chicken and sprinkle with almonds.