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1
Thinly slice shallots.
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2
In a 12-inch ovenproof heavy skillet cook bacon in batches over moderate heat, turning it, until golden but still flexible (not crisp) and drain on paper towels.
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3
In fat remaining in skillet cook shallots over moderately low heat, stirring, until softened.
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4
Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet.
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5
Preheat oven to 300F.
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6
Put each chicken breast half between 2 sheets of plastic wrap and with smooth side of a meat pounder pound each breast to 1/8-inch thickness.
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7
Discard plastic from boned side of each breast and season chicken with lemon pepper and salt.
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8
Arrange 2 1/2 bacon slices lengthwise (parallel with grain of flesh) along middle of each breast and top with shallots and Parmesan.
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9
Using plastic wrap as an aid, tightly roll up each breast lengthwise, tucking in ends to enclose filling, and secure seams with wooden picks.
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10
Add oil to reserved fat in skillet and heat over moderately high heat until hot but not smoking.
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11
Brown roulades all over, turning them, about 5 minutes total.
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12
Transfer skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
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13
While roulades are baking, mince garlic.
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14
Transfer chicken to a plate with tongs and keep warm, covered.
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15
Pour off fat from skillet.
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16
Add wine to skillet and deglaze over moderately high heat, scraping up brown bits.
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17
Boil wine until reduced to about 1 tablespoon and add garlic and butter.
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18
Cook mixture over moderately low heat, stirring, until fragrant.
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19
Add flour and cook roux, stirring, 1 minute.
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20
Add broth and cream and bring to a boil, whisking.
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21
Simmer sauce, whisking, 2 minutes and pour through a fine sieve into a small saucepan.
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22
Keep sauce warm.
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23
Carefully discard wooden picks from roulades and cut crosswise into 1/2-inch slices.
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24
Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.
