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.