1 egg
2 tbsp. lemon juice
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
1 chicken bouillon cube
10 boneless, skinless, chicken breast halves

Beat 1 egg with 1 tablespoon lemon juice. Dip chicken breasts.

COATING: Flour, garlic powder and paprika; shake chicken in coating in a bag. Fry chicken in 1/4 cup butter until golden brown (approximately 30 minutes). Dissolve chicken bouillon cube in boiling water. Combine with 1 tablespoon lemon juice. Add to chicken. Steam chicken with cover on for 20 to 30 minutes. Serve with rice.