Slice the chicken and sauté it.

Add the onion and cook until softened. Add the bacon bits.

Once everything is nicely browned, add the carrots and mushrooms.

Deglaze with white wine. Add the water, then cook under pressure for 22 minutes. If using a regular pot, simmer on low heat until the sauce reduces.

When done, season with salt, pepper, and nutmeg.

If the sauce is too thin, thicken it with a white roux or cornstarch.