Mix flour, salt and paprika; coat chicken. Melt 2 T butter in skillet, add carrot and onion until tender. Brown chicken on both sides; take chicken out. Melt remaining butter in pan. Stir remaining flour mixture into butter until smooth. Add wine; stir until smooth. Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms and carrots. Add chicken breast; cover and simmer 10 minutes. Remove chicken to plate and stir sour cream into pan. Cook just until heated and pour over chicken and serve.