1. Preheat the oven to 400°F (200°C).

2. In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of melted butter, 1 teaspoon of paprika, and 1 teaspoon of garlic salt.

3. Place the chicken breast halves in a baking dish and brush them with the prepared mixture.

4. In another bowl, toss the new potatoes with 1 tablespoon of olive oil and sprinkle with salt and pepper.

5. Arrange the potatoes around the chicken in the baking dish.

6. Dissolve 2 chicken bouillon cubes in 1/4 cup of boiling water. Pour the chicken broth over the chicken and potatoes.

7. Cover the baking dish with foil and bake for 25 minutes.

8. Remove the foil and continue baking for another 20-25 minutes, or until the chicken is cooked through and the potatoes are crispy.

9. In a small saucepan, heat 1/4 cup of white wine and 1 tablespoon of apple cider vinegar over medium heat until reduced by half. This will be used as a drizzle for serving.

10. Once cooked, remove the chicken and potatoes from the oven. Drizzle the reduced wine mixture over the chicken before serving.

11. Serve hot and enjoy!