Duxelles Farci escalope de Poulet (Chicken Breast stuffed w/Duxelles)

This is a dish I made last night with the Duxelles I made earlier, then kept frozen. Not totally sure if the name of the dish is correct, since I wasn't really going by a recipe, but kinda using some basics and creating a dish.

I should have mentioned in the Duxelles post, that it will reduce down alot when you are cooking it, the cup of mushrooms will not stay 1 cup of mushrooms, but more like a 1/3 of a cup.

Ingrediants Include:

2 chicken breast
1/3 Cup of Duxelles
1 Tbl Olive oil
1 1/2 Tbl Butter
2 Tbl diced shallots
1 small glove garlic
1/3 Cup of White Wine
1/3 Cup of Chicken Broth
3 Tbl Heavy Cream
Salt
Pepper

I took a skinless, boneless chicken breast and flattened it out a little using the smooth side of a meat tenderizing mallot. I first placed the chicken breast in/between some plastic wrapping, then flatten with inside out striking motions, hitting more in the center of the breast and moving to the outside edge until about 1/2 inch thick.
I then heated the Duxelles up a little and put a nice layer onto the chicken breast. Carefully roll the breast up into a log, tie shut with twine, or use toothpicks to hold the opened edge together.
In a skillet heat up 1 Tbl each of olive oil and butter on medium to med. high heat, place rolled chicken into hot pan and cook, searing all sides till chicken is completely done. Remove chicken and place on a plate to rest. Reduce heat to medium and place the remaining 1/2 Tbl of butter, shallots, garlic and saute until shallots are soft. Add wine, reduce by half, the add broth and reduce by half, finish with heavy cream and any juices from chicken and reduce to thick consistancy. Strain the sauce and place on the bottom of a plate, cut chicken in half and arrange on plate.