Pat the chicken dry. Combine the flour, salt, and pepper in a large, resealable plastic bag. Shake to mix. Place the chicken in the bag, seal, and shake until the chicken is evenly coated.
Melt the butter in a large skillet over medium heat and brown the chicken. Remove the chicken and set aside. Add the cranberry sauce, 1/2 cup of water, rosemary, and nutmeg to the skillet, stir, and bring to boil. Reduce the heat, and return the chicken to the skillet. Cover and simmer for 20 minutes, or until the chicken is tender. Baste with the sauce and remove rosemary sprig. Garnish with additional rosemary, if desired.
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