Marry-Me Chicken

In small bowl, stir together paprika, Italian seasoning and 1/4 teaspoon each salt and pepper; sprinkle over chicken breasts on both sides.

Heat 1 tablespoon oil in large skillet on medium. Cook chicken until golden brown and mostly cooked through, 3 to 4 minutes per side. Transfer to plate. Reduce heat to medium-low. Add remaining 1/2 tablespoon oil to skillet, then shallot and garlic and cook, covered, stirring often, until tender, 4 to 5 minutes.

Add tomato paste and cook, stirring, until deepened in color, 1 to 2 minutes. Increase heat to medium, add wine and cook, scraping bottom of pan, until most of liquid evaporates.

In measuring cup, whisk bouillon base with 1/2 cup water, then whisk into skillet along with sun-dried tomatoes. Bring to a boil, then reduce heat to a gentle simmer. Whisk in cream cheese until fully incorporated, then return chicken (along with any juices from plate) to skillet. Cover and cook until chicken is cooked through, 1 to 2 minutes. Sprinkle with parsley and serve with baguette. <br/>