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Place an oven proof pot on high heat and melt the butter. Coat the chicken pieces in the flour and to pot, add salt and pepper and brown each side.
Deglaze the pot with the white wine and bake in oven for 15min at 350°F – 180°C for 15 minutes.
Grate the Parmesan cheese if not already done and set aside.
Remove chicken from oven (15 mins later) and transfer chicken pieces to a plate and leave aside.
To the same pot with chicken juices left, add the cream fraiche, the paprika and the mustard.
Keep a little grated cheese for later and add the rest of the grated cheese to the sauce as you mix it with a wooden spoon.
Return the chicken pieces skin side up by placing them into the sauce. Top with the left over cheese and bake in oven for another 15min at 350°F – 180°C.
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