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
2Combine raspberries, peach, raspberry vinegar and honey in a blender. Process for 1 minute. Pour into a small saucepan.
Cook over medium heat, stirring frequently, just until heated through; keep warm. Reduce the heat to low.
Combine flour, salt and black pepper in a shallow bowl. Coat chicken with mixture.
Cook chicken in vegetable oil in a large skillet over medium heat, turning once, until cooked through, 12 to 14 minutes.
Spoon small portions of raspberry sauce on each of 4 individual serving plates. Top with the chicken. Drizzle with the remaining raspberry sauce.