Get your prep done before you start cooking. Slice the mushrooms, finely chop the shallot and parsley, mince the garlic and dice the carrots. Roughly chop the olives.

Season both sides of the chicken fillets with paprika and 1 teaspoon each of salt and pepper.

Heat oil and butter over medium in a large skillet. Add chicken and cook for about 5-8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. 

Add mushrooms, cook until browned. Remove from skillet.

To the same skillet, add shallot, garlic and carrots. Cook for 3 minutes until soft and fragrant. Stir in rosemary and the remaining salt and pepper. Cook for 2 minutes more. Deglaze with chicken broth, simmer for 2 minutes. Stir in tomato paste and add crushed tomatoes. Bring to a boil.

Add mushrooms, olives and parsley. Return chicken to the skillet and simmer for 3 minutes or until heated through. Top with chili flakes and extra parsley. Serve!