That would be deer terrine, which I need to make... in winter.
This doesn't really have a season so much. It's just baked breaded chicken with white gravy.
It would go great with a mushroom risotto.
Some people like a little kick with gravy like that. Paprika would certainly work, and I think it would go well... but I don't think it's necessary to add paprika.
The weird part is, there were no herbs or spices in that recipe. Literally none. The chicken isn't seasoned, the breadcrumbs aren't seasoned, the gravy isn't seasoned. No herbs, no spices, not even salt and/or pepper. Yet it works surprisingly well, and to me is comfort food, like chicken fried chicken but baked and Eastern European. I'm usually big on the spices, probably even to the point of overuse, but not this time. I think it's important to be able to understand spices and flavor profiles, but with the proper technique, the food will stand on its own merits without needing anything to flavor it.