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1
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
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2
Drain the bacon slices on a paper towel-lined plate.
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3
Crumble when cool; set bacon aside.
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4
Preheat oven to 350 degrees F (175 degrees C).
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5
Spray a 7x11-inch baking dish with cooking spray.
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6
Melt the butter in a large skillet over medium heat, and pan-fry the chicken breast halves until brown on both sides, about 6 minutes per side (meat will still be pink inside).
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7
Arrange the chicken breasts in the baking dish, and scatter the mushrooms over the chicken.
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8
Cook the green onions in the hot skillet over medium heat until softened, about 3 minutes; stir in paprika and flour.
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9
Fry the flour mixture for about 1 minute.
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10
Mash the bouillon cube in 1/4 cup of hot water in a small bowl, and whisk the bouillon into the flour mixture.
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11
Bring to a boil (sauce will be thick).
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12
Gradually whisk white wine into the skillet, and bring to a simmer.
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13
Stir the sour cream into the sauce.
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14
Pour the sauce over the chicken breasts in the baking dish.
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15
Cover the baking dish with foil, and bake in the preheated oven for 1 hour.
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16
About half an hour before chicken is done, bring the rice and 4 cups of water to a boil in a saucepan over high heat.
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17
Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
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18
Let rice stand covered for about 10 minutes.
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19
To serve, spoon the cooked rice onto a serving platter, and top with the chicken breasts.
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20
Stir remaining sauce in the dish, and spoon over the chicken; garnish with crumbled bacon and slivered almonds.
