4 chicken breasts, skinned and deboned
1 egg
3 tbsp. lemon juice
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
2 tsp. or 2 cubes chicken bouillon
1/2 c. water, boiling

Beat egg with 1 tablespoon lemon juice; combine flour, paprika, and garlic in bag. Dip chicken in egg mix, then flour. In skillet, brown chicken in butter. Dissolve bouillon in water; add remaining lemon juice (2 tablespoons). Then pour over chicken. Cover and simmer 20 minutes or until tender.