In a mixing bowl coat the chicken thoroughly with kosher salt, smoked paprika, granulated garlic, and freshly cracked black pepper. Warm a large skillet over medium-high heat and melt the butter. Sear the chicken on one side for 3-5 minutes, flip, and continue searing for another 3-5 minutes until nearly cooked through, then set aside. Lower the heat to medium-low, leaving the pan as is. Add the diced shallot and cook for 4-5 minutes until softened. Stir in the minced garlic, flour, and Italian seasoning, sautéing for an additional 2-3 minutes. Pour in the dry white wine, deglazing the pan while scraping up any browned bits. Combine the heavy cream, water, and dijon mustard, stirring until fully incorporated. Fold in the parmigiano reggiano and return the chicken and any accumulated juices to the skillet. Let simmer gently until the chicken finishes cooking and is warmed through. Serve the creamy chicken over a generous portion of mashed potatoes.