This recipe is delicious. I just give out the basic recipe. Its up to you to add or take away a little here and there. For the most part, i stick to exactly the recipe below. Maybe with just a few more mushrooms. ENJOY!!!
1/2 cup butter
1/2 pound mushrooms, sliced thin
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
4 medium skinless chicken breasts, i preferred boneless for this recipe
1 1/2 cups heavy cream
1/3 cup white port wine
Linguini or fettucini
Combine flour, salt, pepper and nutmeg. coat chicken with mixture and set aside.
In very large skillet, heat butter.Cook mushrooms until tender, about 5 minutes or so. Remove mushrooms with slotted spoon leaving remaining butter in pan.
In left over butter, add chicken. Brown chicken well on both sides. Once chicken is nice and brown, stir in cream, port, and mushrooms. Heat to boiling.
Reduce the heat to low, cover, and simmer very low for about 1/2 hour 45 minutes. Make sure chicken is fork tender. Sometimes i leave longer depending on thickness of chicken. In meantime you can cook the pasta while waiting for the chicken.
Strain cooked pasta, and serve the chicken with all the rich sauce over it.
I sprinkle with parmesan cheese. ENJOY