1/2 c. butter
1/2 lb. mushrooms, thinly sliced
1/4 c. flour
1/4 tsp. pepper
Salt to taste
1/4 tsp. ground nutmeg
4 med. whole chicken breasts, halved, skinned and boned
1 1/2 c. light cream
1/3 c. white port wine or dry sherry

Melt butter over medium heat using a 12 inch skillet. Add mushrooms and cook for 5 minutes. Remove mushrooms with slotted spoon and set aside.

Combine flour, pepper, salt, and nutmeg. Coat chicken breasts with mixture. Add chicken to butter remaining in skillet and brown. Stir in cream, port, and mushrooms. Heat until boiling. Reduce heat to low, cover and simmer for 15 minutes. Serve with sauce.

Can be coated ahead of time. Prep. time - 20 minutes. Cooking time -25 minutes. Serves 6. The ticket for an easy company dish.