Begin by preheating your oven to 375°F (190°C). Pat the chicken breasts dry with a paper towel to remove excess moisture. Mix the flour, paprika, salt, and black pepper in a shallow dish. Coat the chicken breasts evenly with the flour mixture, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook on each side for 3-4 minutes until they turn golden brown. This step gives the chicken a beautiful crust and seals in the juices.

Once the chicken is seared, please remove it from the skillet and set it aside. Add the minced garlic and sauté for about 1 minute in the same skillet until fragrant. Be careful not to burn the garlic. Pour in the chicken broth and white wine, scraping the bottom of the skillet to release any flavorful bits stuck to it. Allow the mixture to simmer for 5 minutes, reducing it slightly.

Next, reduce the heat to low and add the heavy cream and lemon juice to the skillet. Stir the sauce gently until it thickens, about 3-4 minutes. Return the seared chicken breasts to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked and reaches an internal temperature of 165°F (74°C).

Once the chicken is cooked, remove the skillet from the oven and sprinkle the dish with freshly chopped parsley. The vibrant green hue adds a touch of freshness and visual appeal. Serve the Chicken Sinatra hot alongside your choice of pasta, rice, or roasted vegetables. The dish pairs wonderfully with a crisp white wine, just like Frank Sinatra enjoyed.