5 tbsp. butter
1/2 lb. mushrooms, finely chopped
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 c. freshly made bread crumbs
1/4 to 1/2 tsp. nutmeg
4 chicken breasts, boned halved and pounded flat
1/2 c. heavy cream
1/2 c. chicken broth

Preheat oven to 350°F. Melt 4 tablespoons of butter in skillet. Add the mushroom, salt, and pepper and cook, stirring often until mushrooms turn very dark and absorb all the butter. Remove from heat and stir 3/4 cup bread crumbs and the nutmeg. Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken. Fold the chicken around the stuffing, and place seam side down in buttered baking dish. Melt remaining teaspoon of butter and brush over chicken. Sprinkle with remaining 3/4 cups of bread crumbs. Mix cream and broth and pour around chicken. Bake at 30 minutes until lightly brown.

Serves 4-6.