Melt butter in a huge skillet over medium-high warmth. Include mushrooms and salt. Saute until mushrooms discharge their dampness. Keep cooking until dampness vanishes and mushrooms start to chestnut, 8 to 10 minutes. Include shallots; cook and mix just until shallots mollify, 3 or 4 minutes. 

 

Decrease heat to medium. Blend in flour to coat the mushrooms; cook until flour starts to turn brilliant, around 5 minutes, to shape roux. Include peppers; cook and blend around 1 minute. Pour in sherry wine; permit to sizzle around 30 seconds. Blend in stock. Raise warmth to medium-high and convey to a stew. When it begins to bubble, diminish warmth to medium-low and cook until marginally thickened, 10 to 15 minutes mixing once in a while. Include nutmeg and cayenne pepper. 

 

Blend in thyme, parsley, cream, and chicken. Lessen warmth to low and cook until chicken is warmed through, around 5 minutes. Check seasonings and alter as required. Best every presenting with some cleaved crisp chives.