In large saucepan, melt 1/4 cup butter and stir in 1/4 cup flour to make a roux. In another pan, heat cream. Slowly add cream to roux and stir over medium heat until sauce thickens. Set aside. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper. Heat 1/4 cup butter in a 10- to 12-inch skillet, add chicken and saute until golden brown, about 4 minutes per side. Remove chicken to serving plate and keep warm in low oven. Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2 to 3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of heavy cream soup. Pour sauce over chicken and serve. Makes 4 servings.