Chicken With Cranberry Sauce

• 2 boneless skinless chicken breast halves (5 ounces each)
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 3/4 cup reduced-sodium chicken broth
• 1 cup fresh or frozen cranberries, thawed
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar
• 1-3/4 teaspoons cornstarch
• 1 tablespoon cold water

1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170u0b0. Remove chicken and keep warm.
2. In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

chicken, flour, salt, pepper, olive oil, chicken broth, frozen cranberries, brown sugar, red wine vinegar, cornstarch, cold water

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