If using whole chicken breasts, pound slightly to flatten between plastic wrap. If wanting cutlets, slice each chicken breast in half horizontally. Season both sides with salt, pepper, garlic powder and paprika.
In a skillet over medium high heat add 2 tablespoons of the sun-dried tomato oil, or olive oil. Saute the chicken on both sides until browned and cooked through (165°F), about 6-7 minutes. Transfer to plate and cover with foil to keep warm.
Add the shallots and sun-dried tomatoes to skillet and saute for 2 minutes over medium heat. Add the wine and bring to a boil, scraping the pan for browned bits, until wine has almost evaporated and reduced.
Turn heat to medium and add the cream, stirring together for 2 minutes. Transfer chicken and accumulated juices into the skillet, spooning sauce over chicken to coat.
Serve with sauce spooned over each piece of chicken and top with parsley.