Almond Cranberry Chicken

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup butter
• 1 cup fresh or frozen cranberries
• 1 cup water
• 1/2 cup packed brown sugar
• 1 tablespoon red wine vinegar
• 1/4 to 1/2 teaspoon grated orange zest
• 1/4 cup slivered almonds, toasted

1. Flatten chicken to 1/4-in. thickness. In a large bowl, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm.
2. In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange zest. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds.

chicken, allpurpose, salt, cayenne pepper, butter, cranberries, water, brown sugar, red wine vinegar, orange zest, slivered almonds

Taken from www.tasteofhome.com/recipes/almond-cranberry-chicken/ (may not work)