Heat oven to 375 degrees F. Spray a frying pan with PAM.
Season chicken breasts to taste with salt, pepper and paprika. Heat frying
pan and sauté chicken until nicely browned (about 10 minutes), adding about
1/4 cup water near the end of the cooking time to loosen meat from the pan.
Remove chicken breasts to a shallow baking dish.
To the pan juices, add the white wine, 1/2 cup water and chicken bouillon,
and heat through.
Meanwhile, mix the lemon juice and flour in a cup. Pour into the frying
pan and stir until sauce is thickened. Pour sauce over chicken. Top with lemon
slices and bake for 20 minutes.