Carefully chop pine nuts very fine. Mince 1 cup basil and mix with pine nuts & flour in wide bowl. Pat dry the chicken and lightly season with salt & pepper; brush each half chicken breast with olive oil and coat with pine nut basil mixture. Cover loosely with plastic wrap while you make the sauce.
Combine shallots, Chardonnay & cream in non reactive saucepan. Reduce over high heat to about ¼ cup liquid. Reduce heat to medium low and whisk in butter a few bits at a time, until butter is used up and sauce is emulsified. Season with salt & pepper and lemon juice. Remove from heat and keep warm until ready to serve.
Preheat oven to 400. Line a baking sheet with parchment paper, & bake chicken for 25-30 minutes. Serve on a bed of mashed potatoes with sauce draped to one side. Garnish with remaining basil leaves.