Raspberry Peach Sauce
This can be drizzled over warm, cooked chicken breasts when you need a delicious dinner in a hurry. Could be made ahead and warmed as needed. Makes 4 servings.

INGREDIENTS:
4 Elmira cooked chicken breasts
  • 2 cups rich chicken stock
  • 1 cup chopped onion
  • 1 cup fresh or frozen peaches
  • 4 Tbsp olive oil
  • Salt and pepper
  • 1 cup frozen raspberries

DIRECTIONS:
Simmer the stock with the onions until the liquid is reduced by half, leaving about 1 cup in total. Add the peaches and olive oil then simmer a few minutes until the fruit begins to soften.

Puree until smooth then return to simmer in the pot. Season with salt and pepper. Add the raspberries and simmer just long enough to heat them through. Serve over chicken on a bed of rice.
 
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