Jul

Chicken with Peach Raspberry Sauce

INGREDIENTS

1/2 cup frozen raspberries

1 small peach, peeled, sliced

2 1/2 tbsp. raspberry vinegar

2 tbsp. honey

1/4 cup all purpose flour

1/4 tsp. salt

1/4 tsp. black pepper

4 boneless, skinless, chicken breast halves

1 tbsp. vegetable oil

DIRECTIONS

Combine raspberries, peach, raspberry vinegar and honey in blender. Process for 1 minute. Pour into small saucepan.

Cook over medium heat, stirring constantly, until heated through, keep warm. Reduce heat to low.

Combine flour, salt and black pepper in shallow bowl. Coat chicken with mixture.

Cook chicken in vegetable oil in large skillet over medium heat, turning once, until cooked through, about 15 minutes.

Spoon small portions of raspberry sauce on each of 4 individual serving plates. Top with chicken. Drizzle with remaining raspberry sauce.

Serves 4

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