The Portland Oregonian, July 24, 1990

• 4 boneless, skinless chicken breast halves
• Salt
• Pepper
• 2 tablespoons butter or margarine
• ⅔ cup Peach Chutney (or other flavor)
• ½ cup half-and-half or cream
• 3 tablespoons sliced green onions

• Lightly sprinkle chicken with salt and pepper.
• Melt butter in a large skillet and brown chicken.
• Combine chutney and cream. Pour mixture over chicken.
• Bring to a boil. Cover, reduce heat and simmer for 10 to 15 minutes or until chicken is done.
• Sprinkle with green onions before serving.

Makes 4 servings.