In a bowl, combine the chicken, shallots, 1 cup breadcrumbs, cream, salt, pepper and parsley. Mix well with your fingers.
Shape the mince into 12 patties. Refrigerate until ready to cook.
Just before cooking, pat more breadcrumbs on the patties to coat. Heat oil and butter in a frypan, brown the patties on one side, about 3 minutes. Flip and brown the other side. Lower heat and continue cooking to desired degree of doneness.