Chicken and Mushrooms in Cream Sauce over Zoodles

Pat the chicken dry with paper towels. Lightly pound each chicken breast to an even 1/2-inch thickness, then slice into 2 or 3 manageable pieces. (Prep time: 5 minutes)

In a 1-gallon resealable bag, combine the flour, paprika, salt, and pepper. Add the chicken pieces, seal the bag, and shake well to ensure each piece is thoroughly coated with the flour mixture. Remove each piece, gently shaking off any excess flour. (Prep time: 5 minutes)

Melt 2 tablespoons of butter in a large, deep 12-inch nonstick skillet over medium heat. Once the butter is hot and shimmering, add the chicken pieces and cook until golden brown on all sides, approximately 4 minutes per side. Transfer the chicken to a plate and set aside to keep warm. (Cook time: 8-10 minutes)

Add 1 tablespoon of butter to the same skillet, followed by the mushrooms, shallot, sun-dried tomatoes, and minced garlic. Stir continuously until the shallot is softened and the garlic is fragrant, about 1 minute. Pour in the chicken broth and white wine. Cook, uncovered, stirring occasionally, for 5 minutes, allowing the sauce to reduce slightly. (Cook time: 6 minutes)

Stir in the heavy cream and minced basil. Cook and stir for approximately 1 minute, until the sauce is heated through. Return the chicken pieces to the skillet, nestling them into the sauce. Continue cooking, uncovered, over medium-low heat, stirring occasionally, for 20 minutes, or until the chicken is cooked through and the sauce has thickened. (Cook time: 21 minutes)

While the chicken simmers in the sauce, melt the remaining 1 tablespoon of butter in a separate 12-inch skillet over medium heat. Add the spiralized zucchini noodles and lightly cook, stirring occasionally, until heated through, about 3 to 5 minutes. Be careful not to overcook the zoodles, as they can become watery. Season with salt and pepper to taste. (Cook time: 3-5 minutes)

Remove the chicken from the skillet and transfer it to a clean plate. Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or a touch of cream if desired. (Adjust time: 2 minutes)

To serve, place about 1 cup of zoodles on each plate. Arrange 2 or 3 chicken pieces over the zoodles and generously spoon the cream sauce over the top. Garnish with extra fresh basil, if desired. Enjoy immediately! (Serving time: 3 minutes)