Place the chicken in a large sealable bag and use a mallet to pound it into 4 thin, even pieces. Season both sides generously with oregano, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook the chicken for 4-5 minutes on each side or until seared and reaches an internal temperature of 165°F. Transfer to a plate and set aside.
In the same skillet, add butter and garlic. Cook for 1 minute until garlic is fragrant. Add flour and continue to cook for 2-3 minutes or until the flour is a light golden brown, stirring frequently.
Pour broth and heavy cream into the skillet. Reduce heat to medium and whisk continuously until the sauce thickens.
Remove from heat, and stir in Parmesan, paprika, salt, and pepper. Adjust seasonings to taste.
Add chicken and its juices back to the skillet. Place over medium-low heat and let it simmer for 2-3 minutes or until the chicken is heated through.
Garnish with fresh Italian parsley and extra Parmesan. Serve warm!
Store leftovers in an airtight container in the fridge for 3-5 days.
Enjoy this scrumptious dish that’s as easy to make as it is delicious!