1/2 c. butter
1/2 lb. 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 & boned
1 1/2 c. heavy or whipping cream
1/3 c. white port wine

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

2. 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 chicken breasts until browned on all sides.

3. 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.