In a bowl combine all of your ingredients. Let your chicken rest for 5-10 minutes.
Heat 1 tablespoon of olive oil in a non-stick pan on high heat and sear your chicken. Sear only 3-4 pieces at a time to ensure that the temperature of your pan does not drop. Once your chicken is nicely browned on each side set it aside and repeat until you're out of chicken thighs.
Lower the heat to medium. To the same pan, add your butter then add mushrooms and garlic. Cook for 5-8 minutes or until the mushrooms are cooked to your desired consistency. Add the cream, thyme and grated nutmeg. Season to your taste with salt and pepper.
Add your chicken back to the pan and cook for another 8-10 minutes or until the sauce thickens. Serve with a dash of freshly cracked pepper and with some mashed cauliflower. Enjoy !