2 cooked chicken breasts, halved
1/4 c. flour
1 1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 c. butter
3 tbsp. water
1 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. 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 for one minute. Pour broth on chicken with lemon slices and parsley.