2 cooked chicken breasts, cut in half
1/4 c. all-purpose flour
1 1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 c. butter
3 tbsp. lemon juice
1/4 tsp. instant chicken bouillon
4 thin lemon slices

Remove skin and bones from chicken breasts. Mix flour, garlic salt and paprika. Coat chicken with flour mixture. Brown chicken in butter in 10-inch skillet. Remove chicken from skillet to serving platter and keep warm. Stir water, lemon juice and instant bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat over low heat 1 minute. Pour broth on chicken; garnish with the lemon slices and snipped parsley. 4 servings.