Chicken with Creamy Mushroom Sauce

• 1/4 cup (1/2 stick) butter
• 4 skinless boneless chicken breast halves, slightly flattened to even out size
• 1/2 pound sliced shiitake, porcini, or oyster mushrooms
• 1 pound button mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/3 cup heavy cream
• Grated fresh nutmeg
• 1/3 cup brandy (good earthy flavor with mushrooms; white wine works OK)
• 1 cup chicken broth
• Prepared white rice
• Chopped fresh parsley

Directions

1. Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
2. Add all mushrooms, onion and garlic to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Consistency should be a paste. Season with salt & pepper.
3. Add cream, nutmeg and brandy. Add chicken stock. Boil until almost thickened to sauce consistency, about 8 minutes. (Boiling denatures the cream and prevents curdling, separating, and spoiling.) Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper. Transfer chicken to plates on top of rice. Spoon sauce over. Sprinkle with parsley.