Rinse chicken. Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.
Melt 2 tbsp butter in large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.
Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.
Stir in chicken boullion, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
Remove chicken to plate. Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley andor green pepper.