Mix flour, black pepper and paprika in a small bowl. Pour and spread flour mixture to a flat dish.
Remove excess fat and loose meat from chicken breast then butterfly breast lengthwise. Dredge and cover chicken in flour dish, one at a time, turning to coat lightly and thoroughly in flour mix.
Heat olive oil in heavy skillet over MED HIGH heat until hot. Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. Three halves fit well for two batches.
Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside. Do not clean out pan for deglazing later!
Reduce heat to MED LOW, and add 2 Tbsp of oil to pan then add onion and cook for 2-3 minutes, until soft. Add garlic and cook another 30 seconds or so.
Pour in chicken no sodium broth or stock, deglaze the bottom of the pan to loosen any browned bits. Pour in heavy cream and stir well to combine.
Cook about 4 minutes on Medium Low, or until thickened slightly. Stir in 1/4 tsp each of pepper and no sodium Italian seasoning, and the Parmesan cheese. Add chicken back to the pan, nudge, move and cover them with sauce so the flour on chicken will help thicken the sauce.
If you want a thicker sauce, mix 2 tsp of cornstarch or Wondra with 1 Tbsp chicken stock stir into the sauce. Cook and stir another minute or so and it should thicken right up.