4 boneless chicken breasts (skinless)
1 lg. egg
3 tbsp. Realemon 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 egg mixture, then in flour mixture. In skillet, brown chicken in butter. Dissolve bouillon in water, add remaining 2 tablespoons lemon juice and pour over chicken in skillet. Cover. Simmer 20 minutes or until tender.