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Place the chicken in a large sealable bag, and use a mallet to pound it into 4 thin, even pieces. Season both sides of the breasts generously with oregano, salt, and pepper.
Add the olive oil to a skillet over medium-high heat.
Cook the chicken for 4-5 minutes on each side or until the breasts are seared and reach an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a plate. Set aside.
In the same skillet, add the butter and garlic. Cook for 1 minute or until the garlic is fragrant. Add the flour, and continue to cook for 2-3 minutes or until the flour is a light golden brown color, stirring frequently.
Pour the broth and heavy cream into the skillet. Reduce the heat to medium, and whisk continuously until the sauce begins to thicken.
Remove the skillet from the heat, and stir in the Parmesan, paprika, salt, and pepper. Adjust the seasonings to taste.
Add the chicken and its juices back to the skillet. Place it back over medium-low heat, and let the ingredients simmer for 2-3 minutes or until the chicken has heated through.
Garnish with fresh Italian parsley and extra Parmesan cheese. Serve warm!
Store in an airtight container in the fridge for 3-5 days.