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Prep and Cook Time:
30 min.
8 (4-6 oz.) fresh boneless, skinless chicken breasts
1/2 cup flour
1 cup whole berry cranberry sauce
2 tablespoons red cooking wine
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon finely grated gingerroot
1 teaspoon ground black pepper
4 tablespoons butter

Dredge chicken lightly in flour; set aside.
In a small saucepan, combine cranberry sauce, cooking wine, soy sauce, garlic, ginger and pepper.
Warm over low heat until cranberry sauce melts and sauce is thoroughly mixed.
Set aside.
In a large frying pan, melt butter over medium-high heat until hot.
Add chicken and sauté for 5 minutes.
Turn over and continue cooking for 5 minutes more or until chicken is cooked through.
Pour cranberry sauce over chicken and let simmer 1 to 2 minutes, continuously spooning sauce over chicken.
Serve on a bed of white rice.

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