Spoon an equal portion of the mixture into the center of each of the remaining larger flattened chicken breast pieces. Top each filling with one of the remaining smaller pieces of breast. Carefully fold over the sides of the larger breast pieces to completely enclose the filling. Sprinkle with salt and pepper.
04Lay out 4 rectangles of clear plastic wrap. Place one filled chicken breast in the center of each rectangle. Fold over the sides of the plastic wrap to enclose the stuffed breasts.05Select a skillet large enough to hold the packages in one layer. Heat 1 tablespoon of the butter in a skillet and sprinkle the shallots over all. Arrange the packages over all and pour the wine between the packages.06Cover closely, bring to a boil and cook 10 minutes.07Carefully transfer the packages from the liquid to a warm serving dish. Leave the liquid in the skillet.08Unwrap the packages, taking care not to burn your fingers. Reserve any liquid from the packages and add it to the skillet.09Cook the liquid down until it is almost evaporated. Add the remaining 3/4 cup cream and bring to a boil. Add salt and pepper. Cook over relatively high heat 3 minutes until reduced to about 2/3 cup. Strain the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Add the parsley to the liquid and swirl in the remaining one tablespoon butter. Pour the sauce over the chicken pieces and serve.