Decrease the heat to medium-low and add the heavy cream. Add the chicken broth, stir with a wooden spoon and cook for a minute. Sprinkle the 2 tbsp of flour over the mushrooms and stir to combine well. Add the minced garlic and nutmeg to the skillet and cook for another minute or 2 until the garlic becomes fragrant. Add the mushrooms, season with salt and pepper and cook for about 5 minutes, stirring occasionally.
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