Chicken and Mushrooms in Cream Sauce over Zoodles

Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness and cut into 2 or 3 pieces.

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.

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.

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.

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.

Remove the chicken to a plate. Taste sauce and adjust seasoning.

Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.