Melt the butter on low-medium heat and add in the chicken. Cook the chicken until it's no longer pink, then place in a warm oven.
To the beautiful brown bits of butter mixture that is left in the pan, add in the two tablespoons of wine and start scraping the bits off into the mix. Make sure you have butter leftover in the pan and if not, add a tablespoon or so if it was all soaked up by the chicken. You need the butter for taste too, not just frying.
Add in the bouilion mixed with the lemon juice and 1 cup of hot water.
When these are combined, take the 3 tablespoons of cream, mix it with the flour and then whisk the mixture into the pan. Just to thicken it that slight bit.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.