In a shallow dish, combine flour and pepper; dredge chicken. In a skillet, melt margarine over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, combine water, cranberries, brown sugar, nutmeg and vinegar if desired. Cook and stir until berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice if desired.
Yield: 6 servings.
