Charter Oak Peach Chutney Chicken

  • 4 Boneless, Skinless Chicken Breast Halves
  • 2/3 cup Charter Oak Peach Chutney
  • 1/2 cup Whipping Cream
  • Salt and Pepper
  • 2 Tablespoons Butter
  • Minced Chives or Finely Sliced Green Onions

Lightly pound chicken breasts to an even 1/2-inch thickness. Season with salt and pepper to taste. Melt butter in a large skillet and lightly brown chicken cooking about 2 minutes per side. Combine the peach chutney and cream. Pour over chicken and bring to a boil. Cover, reduce heat and simmer 5-7 minutes or until chicken is cooked through. Sprinkle with chives or sliced green onions to serve.