Season the chicken fillets all over with sweet paprika powder, salt and pepper.Heat the oil and butter in a non-stick frying skillet over medium heat. Add the chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.

In the same skillet. Add mushrooms, cook over medium high heat, stirring occasionally until browned, about 5 minutes. Add onion and garlic, sauté until fragrant, about 3 minutes. Add balsamic vinegar and season with salt and pepper.

Pour in white wine, simmer until reduced by half, about 5 minutes.Add the cream, stir in Parmesan and chopped parsley. Bring to a simmer. Return the chicken to the sauce. Cook until the sauce thickens and the chicken is cooked through, 3 to 5 minutes. Taste and adjust salt.

Serve with mashed potatoes, creamy polenta or bread and a simple side salad drizzled with olive oil and balsamic vinegar. Garnish with chopped parsley and extra black pepper. Enjoy!