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. 4 Servings; 250 Calories Per Serving.