Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Combine flour, paprika, and pepper in a shallow bowl; dredge chicken in flour mixture. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 3 min. on each side or until done. Remove to a serving platter, and keep warm. Add wine, lemon juice, margarine, and bouillon granules to skillet. Cook, stirring constantly, 1 min. or until margarine melts. To serve, drizzle wine mixture over chicken, and sprinkle with chopped parsley. Garnish with lemon wedges, if desired.