1/2 cup butter
1/2 lb mushrooms, thinly sliced
1/4 cup AP flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
6-8 chicken breast halves
1 1/2 cups heavy or whipping cream
1/2 cup white port wine (I often substitute cooking sherry and it works wonderfully as well)
-In 12-inch skillet over medium-high heat, in hot butter, cook mushrooms five minutes. With slotted spoon, remove to small bowl, set aside.
-On waxed paper or in small flat container (I used a square tupperward container), combine flour, salt, pepper and nutmeg. Use to coat chicken chicken breasts. In same skillet in remaining butter over medium-high heat, cook the chicken breasts until browned on all sides.
-Sitr in cream, port and mushrooms; heat to boiling. Reduce heat to low; cover and simmer 30-45 minutes or until chicken is fork-tender. The longer you have to simmer, the better it tastes!