Sandwich the chicken breast fillets between 2 sheets of clear film (plastic wrap) or baking parchment. Bat out with a rolling pin or meat mallet until the fillets are about 1/4 inch thick.
Using a sharp knife, cut the chicken into strips about 1/2 inch wide.
Heat the oil in a large, heavy frying pan or wok until it is very hot but not smoking. Add the chicken strips, shallot, garlic, and paprika and stir-fry over a high heat for about 3 minutes, until the chicken is lightly browned and cooked through.
Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a warm platter and serve immediately with lemon wedges. Garnish with a stem of flat leaf parsley.