Chicken Medallions with Cranberry Glaze

Cut each chicken breast into four diagonal slices. Pound each slice into a thin oval shape. Toss the chicken in flour; shake away any excess fat.

Heat the oil in a frying pan, add the chicken pieces in two batches, sprinkle with black pepper and cook over high heat until well browned and tender. Remove the chicken from the pan and keep warm.

Drain any excess fat from the pan and then add the chicken stock and port and simmer, uncovered, until reduced to about 1 cup. Stir in the cranberry sauce and cranberries until heated through.

Serve immediately with the chicken.