1/4 lb. + 4 tbsp. butter
1/2 lb. mushrooms, chopped fine
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 c. freshly made bread crumbs
1/4 tsp. nutmeg
4 boneless chicken breasts, halved
1 c. heavy cream

Preheat the oven to 350 degrees. Melt 1/4 pound of the butter in a skillet. Add the mushrooms, salt, pepper and cook, stirring often, until the mushrooms turn very dark and absorb all the butter. Remove from the heat and stir in 3/4 cup of the 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 a shallow casserole.

Melt the remaining 4 tablespoons of butter and brush over the chicken. Sprinkle with the remaining 3/4 cup of bread crumbs. Pour on the cream and bake for 30 minutes until lightly brown.