Combine 1/3 C. flour and paprika; coat chicken breasts in mixture. Melt butter in skillet and brown chicken in butter. Add water and simmer for 20 minutes.
Preheat oven to 350 degrees. Remove chicken and place in 8x8 baking dish; keep the drippings in the pan. Stir remaining flour mixture into the pan (you can add more butter and/or water to make a nice paste). Add cream and bouillon cubes; stir until thick. Add mushrooms, sherry and lemon juice. Simmer for 2 or 3 minutes.
Pour over chicken and top with cheese. Cover with foil and back for 20-25 minutes. In the mean time cook rice according to package directions (amount will depend on how many you are serving). Remove foil from dish and bake for another 5 minutes. Serve over cooked rice and enjoy!