1. In a mixing bowl, use your hands to gently but thoroughly blend chicken, bread crumbs, shallots, 1/4 cup chopped parsley, thyme, nutmeg, and salt. Form into 8 small patties, each about 1/2 inch thick. Sprinkle each patty with pepper, pressing in lightly. Dust patties with flour.
2. In a large frying pan, melt butter over medium heat. Add patties and cook, turning once with a spatula, until golden brown outside and white throughout, 6 to 7 minutes. Remove patties to a plate.
3. Add wine and broth to pan. Bring to a boil, stirring up browned bits clinging to bottom. Cook, stirring, 2 minutes. Add cream and boil, stirring often, until lightly thickened, 2 to 3 minutes.
4. Place patties on toast, spoon on sauce, and sprinkle remaining 2 table-spoons parsley on top