Instructions
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- In a small dish, combine 1 tablespoon of the paprika, 1 tablespoon of the flour, salt and pepper. Sprinkle the mixture on both sides of the chicken breasts.
- In a large skillet set over medium-high, heat the oil, add the chicken and cook for 5 minutes on each side. Transfer to a plate. Note: the chicken will not be fully-cooked but will finish cooking in the sauce.
- Reduce the heat to medium. Add the butter and when it has melted stir in the garlic, cooking just until fragrant, about 15-30 seconds. Pour in the white wine, stirring to loosen bits stuck to the pan and cook for 30 seconds to burn off the alcohol. Add the lemon juice, chicken broth and cream. Bring the sauice to a gentle simmer.
- In a small dish add the remaining 1 tablespoon of flour, Parmesan cheese, Italian seasoning and the remaining 1 tablespoon of paprika. Toss to combine then whisk into the cream sauce cooking for 1 minute until smooth and creamy.
- Reduce the heat to low and submerge the chicken breasts into the hot sauce. Simmer for 3-5 minutes, until the chicken breasts have an internal temperature of 165°F. If you have large, thick chicken breasts, you will need to increase the cooking time by a couple of minutes.
- Transfer the skillet from the heat, garnish with chopped parsley.
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