Healthy Pregnancy Cookbook

Cranberry Chicken

Ingredients

1/2 cup all-purpose flour
1/4 tsp pepper
6 boneless, skinless chicken breast halves (1 1/2 lbs.)
3 Tbs butter
1 cup water
1 cup fresh or frozen cranberries
1/2 cup packed brown sugar
dash ground nutmeg
1 Tbs red wine vinegar, optional
3 cups hot cooked brown rice

Procedure

1. In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
2. In the same skillet, combine water, cranberries, brown sugar, nutmeg and vinegar if desired. Cook and stir until the berries burst, about 5 minutes.
3. 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.

Serves 6. Per Serving: Calories 405; Calories from fat 72(18%); Fat 8g; Carbohydrates 51g; Sugar 19g; Fiber 3g; Protein 31g

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