In a large saute pan brown chicken breasts in a 1/4 Cup butter, continue saueting until cooked through- about 10- 12 minutes.
Season with salt, pepper and nutmeg- set aside on a large platter keeping warm Saute ham slices in pan juices, set aside with chicken.
Using same saute pan heat 1/4 butter saute mushrooms till shiny, sprinkle with lemon juice, slowly cook for about 2 minutes- set aside with chicken and ham Heat remaining 1/4 Cup butter in saute pan, add onion cooking until tender.
Blend into sauteed onions 2 Cups of broth, wine and perserves.
stirring well and cooking 5 minutes.
reseason with any additional salt, pepper or nutmeg to your taste.
Blend cornstarch into remaining cold broth.
Add to sauce, cook and stir until thickened.
On a bed of cooked rice top with a chiken breast, ham slice and mushrooms.