1 pkg. chicken breasts (or thighs)
1 can chicken or beef broth
1 lemon
1 c. flour
1 tsp. garlic salt

Cut chicken up in medium to large chunks; mix together flour and garlic salt and then flour the chicken. Put a little bit of cooking oil in pan and fry until done. Take chicken out; do not rinse pan. Cut off ends of lemon and squeeze the juice with broth in pan. Bring to a boil. Slice lemons thinly and put chicken in broth and top with lemons. Simmer from 30 minutes to an hour. Serve over egg noodles.