4 skinless, boneless chicken breasts
3 tbsp. lemon juice
1/4 cup all-purpose flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 cup butter
2 tsp. chicken bouillon powder
1/2 cup boiling water
In a small bowl, beat the egg with 1 tbsp. of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the water, then add the remaining 2 tbsp. of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.