In a large skillet, heat the oil and butter until hot, but not smoking. Season the chicken breast with salt; place in the hot pan, skin side down; quickly brown over high heat. Sprinkle 1/4 cup bourbon over the chicken and ignite it, taking care not to burn yourself. Add the shallots and cook until the flames go out, then add the remaining bourbon. Cover the pan and cook over low heat for approximately 12 to 14 minutes, until the chicken is done. Transfer the chicken to a serving platter and keep warm. Defat the pan juices, if needed, then add the cream, nutmeg, and pepper. Simmer just until the sauce thickens. Pour the sauce over the chicken and serve.
Per Serving: 554 Calories (67.1% from fat); 31g Fat (13g Sat, 12g Mono, 4g Poly); 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 371mg Sodium. Food Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.