Cut chicken into 4 to 8 portions. Pat chicken pieces dry with paper towels. Sprinkle chicken with lemon juice, coat with flour. In a medium skillet; sauté bacon lightly, then add chicken pieces; brown slightly, add stock, red and green peppers, salt and paprika. Cover and cook 20 to 40 minutes, depending on size of chicken pieces. When chicken is tender, stir in tomato paste, wine and sour cream. Heat through; Serve immediately; Makes 4 to 8 servings