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August 2, 2011
Peachy Raspberry Chicken
Poultry Classics
Prep time:
21 minutesCook time :
12 to 14 minutes“The red sauce on this chicken was so pretty on my grandmother’s white china.”
Ingredients
Serves 4
- 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
Directions
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.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
This fruit sauce is so versatile that Grandma had several uses for it. It's good with pork medallions, which are cooked just like chicken, and pork chops, which cook for a few minutes longer, until the juices run clear when the meat is pierced with a knife. It's a good topping for pound cake and for ice cream, too.
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