2 pounds chicken cutlets, cut into bite size pieces. Dip into 1 egg and 1 tablespoon lemon juice. Then into flour, 1/4 teaspoon garlic and 1/4 teaspoon paprika. Brown. Add 2 cups hot water, 3 tablespoons lemon juice and 3-4 chicken bouillon cubes. Simmer chicken in broth approximately 1/2 hour.