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Cook'n with Betty Crocker 
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Raspberry-Peach Chicken |
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Serves: 4 Print this RecipeA wedding anniversary? The boss coming over for dinner? This recipe is perfect for any special occasion. 1/2 cup fresh or frozen unsweetened raspberries 1 small peaches, peeled and sliced 2 tablespoons peaches brandy or apple juice 2 tablespoons honey 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (about 1 pound) 1 tablespoon vegetable oil Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan until hot; reduce heat. Keep warm. Mix flour, salt and pepper. Coat chicken with flour mixture. Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 12 to 14 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries if desired. 1 Serving: Calories 245 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 65mg; Sodium 190mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 27g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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