Cranberry Glazed Chicken

• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 (3 to 3 1/2 lb.) broiler, cut up or 4 whole chicken breasts
• 3 Tbsp. butter or margarine
• 1 1/2 c. fresh cranberries
• 1 c. firmly packed brown sugar
• 3/4 c. water
• 1 Tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1 Tbsp. wine vinegar

1. Combine 1/2 cup flour, salt and pepper.
2. Skin chicken, if desired.
3. Dredge chicken in flour mixture.
4. Melt butter in a large skillet over medium heat.
5. Add chicken and cook 30 minutes or until golden brown.
6. Remove chicken and drain on paper towels; keep warm. Add cranberries, brown sugar and water to pan drippings in skillet; cook for 5 minutes or until cranberry skins pop.
7. Blend together 1 tablespoon flour, cinnamon, cloves, allspice and vinegar.
8. Add vinegar mixture to cranberry mixture and cook until thickened, stirring constantly.
9. Return chicken to mixture in skillet and baste with cranberry mixture; cover and simmer 30 minutes, turning chicken occasionally.
10. Serves 4.

allpurpose, salt, pepper, chicken breasts, butter, fresh cranberries, brown sugar, water, flour, ground cinnamon, ground cloves, ground allspice, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765495 (may not work)