Serves: 4
Total Calories: 246
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 Raspberry-Peach Chicken recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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