- Ready In:
- In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes. Remove mushrooms with slotted spoon to bowl. Set aside.
- In plastic bag, combine flour, salt, pepper, and nutmeg. Coat chicken breasts by tossing in closed bag. In same skillet, in remaining butter, over medium high heat, cook chicken until brown.
- Stir in cream, port, and mushrooms, heat until boiling. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender.
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