Guiltless Chicken

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  • 3 skinless, boneless chicken breasts, halved (6 portions)
  • 3 tbsp cooking oil
  • ½ cup Vermont Harvest Apple Rum Walnut Conserve
  • 1 cup “lite” sour cream
  • 1 tbsp Vermont Harvest Tomato Chutney
  • 1 apple, peeled, cored and chopped
  • 1 tbsp fresh parsley
  • 1 cup shredded cheddar cheese
  • ½ cup buttermilk


  • Saute the chicken in 3 tbsp oil until no longer pink on the inside.
  • Remove to platter and put in warm oven.
  • Combine balance of ingredients while chicken is cooking, pour into sauce pan and stir over low heat until the sauce is heated through and has reduced somewhat.
  • Remove chicken from oven and add to heated sauce mixture.
  • For a thicker, richer sauce you can use cream instead of milk and “regular” sour cream instead of “lite,” but I find the sauce is delicious and “guilt free” with the listed ingredients.
  • Serve with a simple rice pilaf and your favorite vegetable.

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