Poached Stuffed Chicken Breasts - skinless

Method

• Each breast half will have a thin spare piece of meat loosely attached to the main part of the breast.
• Pull this off and set aside.
• Place each chicken breast half and the small piece of meat on a flat surface and pound lightly with a flat mallet.
• Cut one breast half and one small piece of meat into cubes.
• Put the cubes into the container of a food processor or electric blender.
• Add the egg white, salt, pepper, nutmeg and cayenne and blend thoroughly while gradually adding the 1/3 cup of cream.
• 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.
• Lay 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.
• Select 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.
• Cover closely, bring to a boil and cook 10 minutes.
• Carefully transfer the packages from the liquid to a warm serving dish.
• Leave the liquid in the skillet.
• Unwrap the packages, taking care not to burn your fingers.
• Reserve any liquid from the packages and add it to the skillet.
• Cook 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.