Mix flour, paprika, salt and pepper on a plate; coat chicken on all sides with the flour mixture.
Heat butter in a large skillet over medium-high heat; add chicken. Cook, turning, until browned on both sides, about 3 minutes per side; reduce heat to low. Cover; cook chicken until no longer pink in the middle, about 10 minutes. Remove chicken to a platter.
Add mushrooms to the skillet; turn heat to high. Cook stirring, until lightly browned, about 3 minutes. Stir in riesling, scraping up browned bits on bottom of pan. Cook until slightly reduced, about 5 minutes.
Stir in cream; heat 1 minute. Season with salt and pepper if needed. Return chicken to sauce; turn to coat. Heat to warm, 2 minutes.