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 and boned
1 1/2 c. 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 wax paper, combine flour, salt, pepper and nutmeg. Use to coat chicken breasts. In same skillet in remaining butter over medium-high heat, cook chicken breast until brown on both sides.

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