Chicken and Mushrooms in Cream Sauce over Zoodles

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 0.5 cup all-purpose flour
• 0.5 teaspoon paprika
• 1 pinch salt and ground black pepper to taste
• 4 tablespoons unsalted butter, divided
• 1.5 cups sliced mushrooms
• 0.5 cup chopped shallot
• 0.5 cup chopped sun-dried tomatoes
• 5 cloves garlic, minced
• 1 cup chicken broth
• 1 cup dry white wine
• 2 cups heavy cream
• 1 tablespoon minced fresh basil
• 4 medium zucchini, spiralized

Steps

1. Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
2. Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
3. Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
4. Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
5. Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
6. Remove the chicken to a plate. Taste sauce and adjust seasoning.
7. Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.