I made this exactly as MICHELLECA suggested and it was absolutely a five-star, fine restaurant quality dish! I minced the mushrooms and onions, and added some chopped garlic--cooked this in the 1/4 c. butter till dark, several minutes, then deglazed the pan with a splash of wine until it was absorbed and the mixture resembled a paste (added NO bread crumbs). I actually forgot about the nutmeg, but we didn't miss it. I pounded the chicken breasts to about 1/4" thickness, then rolled them up with the mushroom mixture. I coated the chicken with melted butter, then in a mixture of plain bread crumbs mixed with a couple tablespoons of Parmesan cheese. Poured the cream over, and then baked at 375 degrees rather than 350. I served this with green beans and "Sun-Dried Tomato Basil Orzo," also from this site. Hubby specifically REQUESTED that we have the leftovers again for dinner tomorrow night! Thanks to both Jennifer and MICHELLECA for this fabulous dish. My suggestion?....please don't ruin this wonderful recipe with canned, cream of mushroom soup. Make it as the recipe directs, by just pouring the cream over all. It might sound unusual, but believe me, it turns into something truly wonderful, and you won't be disappointed!
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I made this exactly as MICHELLECA suggested and it was absolutely a five-star, fine restaurant...