Step 1

Place the chicken in a large sealable bag, and use a mallet to pound it into 4 thin, even pieces. Season both sides of the breasts generously with oregano, salt, and pepper.

Step 2

Add the olive oil to a skillet over medium-high heat.

Step 3

Cook the chicken for 4-5 minutes on each side or until the breasts are seared and reach an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a plate. Set aside.

Step 4

In the same skillet, add the butter and garlic. Cook for 1 minute or until the garlic is fragrant. Add the flour, and continue to cook for 2-3 minutes or until the flour is a light golden brown color, stirring frequently.

Step 5

Pour the broth and heavy cream into the skillet. Reduce the heat to medium, and whisk continuously until the sauce begins to thicken.

Step 6

Remove the skillet from the heat, and stir in the Parmesan, paprika, salt, and pepper. Adjust the seasonings to taste.

Step 7

Add the chicken and its juices back to the skillet. Place it back over medium-low heat, and let the ingredients simmer for 2-3 minutes or until the chicken has heated through.

Step 8

Garnish with fresh Italian parsley and extra Parmesan cheese. Serve warm!

Step 9

Store in an airtight container in the fridge for 3-5 days.