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Recipe by: leone
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See below ingredients and instructions of the recipe
1/2 c Fresh or frozen unsweetened
-raspberries
1 sm Peach, pared and sliced
2 tb Peach brandy or apple juice
2 tb Honey
1/4 c All-purpose flour
1/4 ts Salt
1/4 ts Pepper
4 sm Skinless boneless chicken
-breast halves (about 1
-pound)
1 tb Vegetable oil
Place raspberries, peach slices, brandy and honey in blender or food
processor. Cover and blend on high speed, or process, about 1 minute
or until smooth. Heat in 1-quart saucepan until hot; reduce heat.
Keep warm.
Mix flour, salt and pepper. Coat chicken breast halves with flour
mixture. Heat oil in 10-inch skillet. Cook chicken in oil over medium
heat 12 to 14 minutes, turning once, until juices run clear.
Spoon some sauce on serving plate. Place chicken on sauce and drizzle
with additional sauce. Garnish with remaining raspberries if desired.
Source: Betty Crocker's Cookbook
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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