|1/2 Lb||Mushrooms, sliced|
|1 1/2 C||Heavy Cream|
|1/3 C||Port Wine|
Melt butter in 12 inch skillet over medium-high heat. Saute mushrooms in butter for five minutes. Remove mushrooms with slotted spoon and set aside.
Mix flour, salt, pepper and nutmeg in a shallow dish. Dredge the chicken lightly in the flour and add to the pan. (Discard remaining flour) Brown chicken on both sides.
Stir in cream, port and mushrooms. Heat to boiling then reduce heat. Cover and simmer for 15 minutes.
Remove mushrooms and chicken from pan and continue to cook cream mixture until it begins to thicken. Return mushrooms and chicken to pan. Toss to coat.
For those not low-carbing you can serve this over rice along with a nice salad or vegetable.
This recipe is very high in fat so I'd recommed it for special occasions rather than as a staple meal.