1/2 c. butter
1/2 lb. fresh mushrooms, thin sliced
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
4 med. whole chicken breasts, skinned and boned
1 1/2 c. heavy or whipping cream
1/3 c. white port wine

Begin 35 minutes ahead.

1. In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes. Remove mushrooms with slotted spoon to bowl. Set aside.

2. In plastic bag, combine flour, salt, pepper, and nutmeg. Coat chicken breasts by tossing in closed bag. In same skillet, in remaining butter, over medium high heat, cook chicken until brown.

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