Instructions: 1. In 12-inch skillet over medium-high heat, in hot butter, cook mushrooms 5 minutes. With slotted spoon, remove to small bowl; set aside.

2. On waxed paper, combine flour, salt, pepper, and nutmeg; use to coat chicken breasts. In same skillet in remaining butter, over medium-high heat, cook the chicken breasts until browned on all sides.

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

4. Remove chicken and thicken sauce with gravy flour.

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