Melt 2 Tbs butter in large heavy-bottomed skillet over medium heat. Add chicken and saute on both sides until golden brown. Remove and keep warm.
Using same skillet, melt remaining butter over medium-high heat. Stir in onion; reduce heat to medium, cover and cook 10 to 15 minutes, until onion is limp and golden. Add wine and paprika; reduce heat, cover and simmer 10 minutes. Return chicken to skillet with lemon juice, salt and pepper. Cover and simmer 45 to 50 minutes, or until chicken is tender and juices run clear when pierced with fork. Slowly stir in cream. Cover and simmer several minutes until heated through. Serve immediately.
