8-12 tbsp. butter
1/2 to 3/4 lb. mushrooms, chopped fine
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. fresh bread crumbs, soft
1/4 tsp. nutmeg
4 boneless chicken breasts, halved
1 c. heavy cream (optional)

Melt 4-8 tablespoons butter in skillet. Add mushrooms, salt and pepper. Cook, stirring often until mushrooms turn dark and absorb all butter. Remove from heat and stir in 3/4 cup bread crumbs and nutmeg.

Divide mushroom stuffing into 8 portions and place in center of each chicken piece. Place, seam side down, in shallow casserole. Brush 4 tablespoons butter and brush over chicken. Sprinkle with remaining 3/4 cup of bread crumbs. OPTIONAL: Pour cream over. Bake 30 minutes at 350 degrees until lightly browned.