4 chicken breast halves, skinned and de-boned
1/4 cup flour
1/4 cup butter or margarine
1/2 cup boiling water
1/8 teaspoon garlic powder
3 tablespoons lemon juice
1/8 teaspoon paprika
2 teaspoons chicken bouillon granules (2 cubes)
Beat egg with 1 tablespoon lemon juice.
Combine flour, garlic powder and paprika.
Dip chicken into egg mixture then into flour mixture to coat.
In skillet, brown chicken in margarine or butter.
Dissolve bouillon in boiling water; add with remaining lemon juice to skillet.
Cover; simmer 20 minutes or until tender.
Yield: 4 servings