1/2 c. butter
8 oz. mushrooms, thinly sliced
1/4 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
4 med. whole chicken breasts, skinned or boned
1 1/2 c. heavy or whipping cream
1/3 c. white port wine

In 12 inch skillet over medium high heat in hot butter cook mushrooms 5 minutes. With slotted spoon, remove to small bowl; set aside.

On waxed paper combine flour, salt, pepper and nutmeg; use to coat chicken breasts. In same skillet in remaining butter over medium high heat, cook the chicken breasts until browned on all sides.

Stir in cream, port wine and mushrooms; heat to boiling. Reduce heat to low, cover and simmer 15 minutes or until chicken is fork tender.