In a large skillet over medium-high heat, add bacon and saute for 1 minute. Add chicken and cook until almost no pink on the outside, stirring often. Add garlic and cook for another minute. Pour in white wine and cook until mostly evaporated, about 4 minutes.
Stir in flour, smoked paprika and cayenne pepper and cook for 1 minute. Add chicken stock and heavy cream. Bring to a boil and reduce to a simmer until the sauce is reduced and thickened, about 20 minutes. Stir in sugar and lemon juice. Season with salt and pepper if needed.
Transfer the chicken to serving plates with hot steamed rice and lemon wedges. Sprinkle with chopped parsley if using. Serve immediately.
Notes
For dry white wine, I used Pinot Grigio. Sauvignon Blanc works too.
There’re a few different kinds of paprika. Regular paprika, hot paprika and smoked paprika. Smoked paprika is very unique and has a smoky note. They are mostly not spicy at all. I used a non-spicy one. This is the one I got.
Lemon juice helps to brighten up the flavors. It is very important. Do not skip. Bryan likes to give a good squeeze of the lemon juice over his chicken right before eating, and sometimes during too.