Chicken with Cranberry and Green Peppercorn Sauce

Flatten chicken breats to 1/2 inch thickness between sheets of plastic wrap and pounding lightly. Season with salt and pepper. Dredge chicken in flour and shake off excess.

Place butter in a large skillet over medium high heat. Add chicken and cook 2 minutes per side until lightly brown. Remove chicken to a plate.

Add broth to the skillet and bring to a boil, scraping up browned bits from the bottom of the pan. Lower heat and add wine, cranberry sauce, and peppercorns. Return to simmer.

Return chicken to the skillet, along with any juices. Turn to coat with sauce. Reduce heat and simmer uncovered, 5-7 minutes until chicken is done, turning over once.