4 whole chicken breasts (halved, deboned, skinned)
1 lg. egg
3 tbsp. lemon juice (divided)
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
2 tsp. chicken bouillon granules
1/2 c. boiling water

Beat the egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then in flour mixture. Brown in butter in skillet. Dissolve granules in boiling water and add remaining lemon juice to skillet. Cover and simmer for 20 minutes. Serves 4.