4 chicken breast halves
3 tbsp. lemon juice
1/8 tsp. garlic powder
1/4 c. butter
1/2 c. hot water
1 egg
1/4 c. unsifted flour
1/8 tsp. paprika
2 tsp. chicken bouillon

Bone and skin chicken breasts. Combine egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then into flour mixture. Brown chicken in butter. Dissolve bouillon in hot water. Add remaining lemon juice. Cover skillet and simmer 20 minutes or until tender.