4-6 skinned and boned chicken breasts
1 egg (beaten)
3 tbsp. lemon juice
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
2 tsp. chicken bouillon or cubes
1/2 c. boiling water

Beat eggs with one tablespoon lemon juice. Combine 1/4 cup flour, 1/8 teaspoon garlic powder and paprika. Dip chicken in egg mixture then coat with flour mixture. Brown chicken in 1/4 cup butter. Dissolve 2 teaspoons bouillon in 1/2 cup of boiling water. Add with remaining 2 tablespoons lemon juice to skillet. Add chicken. Cover and simmer 20 minutes or until tender.