Step 1

Place flour, paprika, bouillon powder, Italian seasoning, black pepper, and crushed red pepper flakes in a shallow bowl. Stir to combine.

Step 2

Coat the chicken breasts in the seasoned flour mixture.

Step 3

Heat olive oil in a large skillet over medium-high heat.

Step 4

Once hot, add the chicken breasts, and sear for 2 to 3 minutes per side or until golden.

Step 5

Remove the chicken from the skillet and set aside on a clean plate. Reduce the heat to medium and add the butter to the skillet and melt.

Step 6

Once melted, add the garlic, onion, sun-dried tomatoes, and mushrooms. Saute for 5 minutes, or until the veggies have begun to soften.

Step 7

Add the soup and half and half to the skillet, stir to combine, and bring to a simmer.

Step 8

Return the chicken to the skillet, submerge in the sauce, and cook for 10 to 15 minutes or until the chicken is cooked through.

Step 9

Season to taste with salt and garnish with chopped parsley before serving.