Meg's Cranberry Chicken

INGREDIENTS: 

• 1/2 cup flour
• 1/4 tsp pepper
• 6 boneless chicken thighs (you can use breasts)
• 3 TBS of butter
• 1 cup water
• 1 cup fresh or frozen cranberries
• 1/2 cup packed brown sugar
• dash of ground nutmeg
• 1 TBS of red wine vinegar

DIRECTIONS: 

In a shallow dish, dredge chicken in flour and pepper.

In the skillet, melt butter over medium heat. Brown chicken on both sides. Remove and keep warm.

In same skillet, combine water, cranberries, brown sugar, nutmeg, and vinegar. Cook and stir until berries burst, Return chicken to skillet. Cover and simmer for 25-30 minutes until chicken is tender. Serve over rice.

 

For the rice: cook white rice, (add: butter, chopped pineapple, and shredded coconut)