Remove casings from sausage and cook with chopped onion and mushrooms until browned (breaking up sausage), add olive oil if necessary. Remove from heat and add bread crumbs, spinach and then egg, blend well.
Pound chicken breasts, add 1/4 of sausage mixture to each breast, roll up and secure with toothpicks.
Mix paprika, salt, pepper and 2 TBS of flour and coat chicken rolls with flour mixture.
In 12 inch skillet, over medium heat, in 2TBS of olive oil, cook breasts until brown on all sides. Add chicken broth, wine, and 1 tsp. lemon juice over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes.
Remove chicken to warm platter (remove toothpicks), add whipping cream into simmering liquid in skillet, stirring until slightly thickened and smooth. Spoon sauce over breats and garnish with lemon slices and fresh parsley