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1
Each breast half will have a thin spare piece of meat loosely attached to the main part of the breast.
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2
Pull this off and set aside.
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3
Place each chicken breast half and the small piece of meat on a flat surface and pound lightly with a flat mallet.
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4
Cut one breast half and one small piece of meat into cubes.
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5
Put the cubes into the container of a food processor or electric blender.
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6
Add the egg white, salt, pepper, nutmeg and cayenne and blend thoroughly while gradually adding the 1/3 cup of cream.
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7
Spoon an equal portion of the mixture into the center of each of the remaining larger flattened chicken breast pieces.
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8
Top each filling with one of the remaining smaller pieces of breast.
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9
Carefully fold over the sides of the larger breast pieces to completely enclose the filling.
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10
Sprinkle with salt and pepper.
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11
Lay out 4 rectangles of clear plastic wrap.
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12
Place one filled chicken breast in the center of each rectangle.
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13
Fold over the sides of the plastic wrap to enclose the stuffed breasts.
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14
Select a skillet large enough to hold the packages in one layer.
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15
Heat 1 tablespoon of the butter in a skillet and sprinkle the shallots over all.
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16
Arrange the packages over all and pour the wine between the packages.
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17
Cover closely, bring to a boil and cook 10 minutes.
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18
Carefully transfer the packages from the liquid to a warm serving dish.
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19
Leave the liquid in the skillet.
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20
Unwrap the packages, taking care not to burn your fingers.
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21
Reserve any liquid from the packages and add it to the skillet.
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22
Cook the liquid down until it is almost evaporated.
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23
Add the remaining 3/4 cup cream and bring to a boil.
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24
Add salt and pepper.
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25
Cook over relatively high heat 3 minutes until reduced to about 2/3 cup.
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26
Strain the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids.
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27
Add the parsley to the liquid and swirl in the remaining one tablespoon butter.
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28
Pour the sauce over the chicken pieces and serve.
