Chicken with Cranberry Sauce

2 boneless skinless chicken breast havles (5 oz each)
1 Tbsp all purpose flour
1/4 tsp salt, divided
1/8 tsp pepper
1 Tbsp olive oil
3/4 cup reduced sodium chicken broth
1 cup fresh or frozen cranberries, thawed
2 Tbsp brown sugar (Sugar Twin)
1 Tbsp red wine vinegar
1 3/4 tsp cornstarch
1 Tbsp cold water

Flatten chicken to 1/2 inch thickness. In a shallow bowl combine flour, 1/8 tsp 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 juices run clear. Remove chicken and keep warm. In the same skillet, bring broth to a boil; scrape up any browned bits of chicken from pan. Stir in cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth, stir into cranberry mixture. Bring to a boil; cook and stir for 1 minuts or until thickened. Return chicken to the pan and heat through.

Makes 2 servings for 6 points each.