Directions

1. Prepare the brown rice.
2. Cut chicken into bite sized pieces. Wash and slice mushrooms thinly.
3. In medium sauté pan, turn heat to medium and heat pan a minute or so. Add 1 tablespoon butter, garlic, chicken pieces, ¼ teaspoon salt and pepper. Continue to cook, turning meat occasionally until meat is beginning to brown and just cooked in the middle, about 5 minutes. Remove chicken from pan with a slotted spoon. leaving juices behind.
4. Sauté mushrooms in the same pan with the olive oil and remaining butter. When cooked, remove from pan with slotted spoon.
5. Add flour, and stir with a whisk for 2 minutes on low heat, careful not to brown the flour.
6. Slowly add the chicken stock, stirring with the whisk. Let it thicken. Add the white wine and let thicken again, then slowly add the cream, stirring with the whisk. Add the nutmeg and remaining salt and pepper.
7. Add the chicken and mushrooms back to the pan, stirring and adding the lemon juice.