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

Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in flour mixture and brown chicken in butter. Dissolve bouillon in water, add with remaining lemon juice to skillet. Cover, simmer 20 minutes or until tender.