8 oz. skinless chicken breast
2 oz. clarified butter
Mushrooms
Shallots
Thyme
Bay leaf
1 can artichoke hearts
4 oz. chicken stock
2 oz. white wine
4 oz. whipping cream

Dredge both sides of skinless chicken breasts in flour. Saute chicken on both sides in clarified butter. Add mushrooms, shallots, thyme, bay leaf and artichoke hearts, quartered. Add chicken stock and cook down. Add white wine and whipping cream. Add nutmeg. Place on bed of rice.