Prepare the Chicken: In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Dredge the chicken breasts in the flour mixture, coating them evenly.

Sear the Chicken: In a large skillet, melt the butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set it aside.

Make the Sauce: In the same skillet, add the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, dried thyme, dried parsley, and ground nutmeg (if using). Stir well, scraping up any browned bits from the bottom of the skillet.

Simmer: Bring the sauce to a simmer, then return the chicken breasts to the skillet. Reduce the heat to low, cover, and let the chicken simmer in the sauce for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

Serve: Serve the Amish chicken hot, with the creamy sauce spooned over the top. It pairs well with mashed potatoes, rice, or egg noodles.