Melt one stick of butter in a pan.

Add the garlic and diced onion and saute well.

When the onion is translucent, add the chicken bouillon cube and ground cinnamon to it. stir well to distribute the seasoning evenly.

Add the sliced mushrooms and cook on medium heat till the mushrooms start releasing their juices ans shrink in size.

Add the chicken breasts (cleaned and cut into medium size chunks) and saute on high heat. the chicken pieces should just turn opaque (be careful not to overcook them because they will continue to cook in the oven).

Add the oregano, basil and rosemary. mix well.

Add the worcestershire sauce and cream, stir well to combine and take it off the flame.

Next, melt the remaining stick of butter in a non-stick saucepan.

Add the flour and cook it off till the raw smell of the flour goes and the mixture looks foamy.

Add the milk in a thin but steady stream and keep whisking (like your life depends on it) to combine. the better you whisk, the lesser lumps you end up with in your sauce.

Season with salt, pepper and nutmeg. take it off the stove.

Place the chicken and mushrooms in a heat-proof dish (i used pyrex). top it with the sauce and grated cheese.

Bake in an oven preheated to 180 degrees for about 20 minutes (till the cheese is melted and forms a golden crust on top).

Remove from the oven, let it rest for about 5 minutes.

Serve with crusty french bread and a salad.