Render the bacon in a deep pan, or large pan until it is crispy. Put it on paper towels to drain. Reserve the bacon oil.

Make a dredging mixture of two parts flour to one part paprika. Add salt and pepper to taste. Then dredge each piece of chicken breast in the flour/paprika mixture. Saute each piece of chicken in the bacon oil in which you previously cooked the onion. Add some olive oil if there isn't enough bacon oil left from cooking the onions.

When all of the chicken is browned, add the bacon, and onion back to the pot. Add enough white wine to cover the chicken, bacon, and onions and simmer slowly until the meat is fork tender.

Remove the chicken from the pan and place onto serving platter. Add the sour cream to the wine mixture left in the pan and heat gently. Whisk mixture together. Do not over heat as it will break down the sour cream.

When the sauce is well-fixed and quite warm, add chicken back into pan, and serve with the chicken.