In a medium skillet over medium heat, melt the butter andadd in the olive oil.
Season the chicken on both sides with Italian seasoning,thyme leaves, 1 teaspoon paprika, salt and pepper.
Add the chicken to the pan, and brown undisturbed for 5minutes.
Flip the chicken, and cook for an additional 5 minutes, oruntil it registers 165 degrees with a meat thermometer.
Place the chicken on a plate, and tent with foil. Reserve.
Add the onion and peppers to the skillet and cook untilsoftened, 5-7 minutes.
Add the flour, and stir for 1 minute.
Pour in the chicken broth and vermouth, and stir well.
Bring to a light simmer, and reduce heat to medium-low.
Stir occasionally or until reduced and thickened, about 5minutes.
Remove from heat, and let cool for five minutes.
Add sour cream, and stir well.
Place chicken back in the pan along with any accumulatedjuices.
Warm chicken back through, and garnish with parsley.