Chicken with a mushroom cream sauce

This chicken dish is one of the best we've had yet - not low fat, by any means, but so tasty!  It was also pretty simple to make.  The chicken breasts are sauteed in olive oil and taken out of the pan.  In the same pan, you cook shallots for a minute or two, and then add mushrooms cook for another couple of minutes.  After that, the pan is deglazed with sherry, heavy cream is added, a pinch of nutmeg, some parsley.  That is cooked down until it is thick enough to "coat the back of a spoon!"  The end result is a delicious mushroom sauce that goes over the chicken. We had mashed potatoes (it's what I had in the cabinet), but I think if I have this again, I will probably try it with egg noodles.  One thing that this cookbook does not do is give suggestions about what to serve things with, so without knowing what some of these dishes will be like in the end, I just have to guess what each dish will be good with.  That said, this dish was great - a must-try!