4 boneless, skinless chicken breast halves
3 tablespoons butter
1/4 teaspoon paprika
1 cup fresh lemon juice
1 cup fresh lemon juice
1 (3 ounce) package cream cheese
1 cup packed brown sugar
2 teaspoons lemon zest
Boil chicken in large pot of water for 5 minutes. Add butter and cook over medium heat until bubbly and crusty. Remove from pot and let cool, then cut in butter.
Place chicken pieces in a large pot with lemon juice. Bring to a boil and remove from heat. (Remove bone from chicken and add to lemon juice.) While chicken pieces are cooking, in a small bowl, beat cream cheese until smooth. Mix together brown sugar, lemon zest and lemon juice; pour over chicken.
Cover tightly and refrigerate lemon juice to serve.