Combine
the flour, salt and pepper. Coat the chicken breasts
with flour mixture.
Heat
the oil and butter in a large frying pan and brown the
chicken on both sides - about 10 minutes. Lower the
heat and continue to cook the chicken until it is cooked
and tender - about 20 to 30 minutes. Remove to a serving
platter and keep warm.
Add
the mushrooms to the pan, adding a little more butter
if necessary. Cook the mushrooms for about 5 minutes.
Add
the stock, lemon juice, and wine to the pan and bring
to a boil, scraping any bits from the bottom of the
pan. Continue to cook for 3 to 5 minutes. Lower heat
and stir in the cream and nutmeg. Continue to cook until
the sauce is slightly thickened.
Pour
sauce over top of the chicken on the serving platter
and sprinkle with parsley. Makes 4 to 6 servings.
