Season chicken breast halves with salt and pepper to taste. I like to season them before beating them to 1/4 inch thickness. Dredge in flour until thoroughly coated and then set aside. Heat butter and olive oil to high heat (but not to where butter starts to burn) in a large skillet and add breast to the pan. Cook four minutes per side and remove to a 200 degree oven.

Reserve 1 tablespoon of oil in skillet and add shallots, cooking them over medium heat for 1 minute. Add mushrooms (I prefer porcini [baby bellas]) and cook for about 3 minutes or until softened and lightly browned. Deglaze skillet with the sherry. Continue cooking until the sherry has almost totally evaporated.

Add cream (I let it come to room temp while preparing everything else) and chicken stock. Bring to a boil and simmer about 5 minutes. This should reduce until thick enough to lightly coat a spoon.

Add nutmeg, parsley, and lemon juice (yeah, I had reservations about adding lemon juice to cream, but it did not curdle).

Spoon the sauce over chicken and serve immediately.

This went very well with Green Bean Almond Rice (Big Oven Recipe 93087).