Peachy Raspberry Chicken

By ninebirch

Ingredients

• 1/2 cup fresh or frozen raspberries
• 1 small peach, peeled, sliced
• 2 1/2 tablespoons raspberry vinegar
• 2 tablespoons honey
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken-breast halves (about 4 ounces each)
• 1 tablespoon vegetable oil

Details

Servings 4
Preparation time 21mins
Cooking time 35mins

Preparation

Step 1

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

2 Cook over medium heat, stirring frequently, just until heated through; keep warm. Reduce the heat to low.

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

4 Cook chicken in vegetable oil in a large skillet over medium heat, turning once, until cooked through, 12 to 14 minutes.

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