4 skinned, boned chicken breasts
1 egg
3 tbsp. lemon juice
1/4 c. flour
Bouillon cube
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
1 c. boiling water

Pound chicken to 1/4 inch thickness with meat mallet. Beat egg with 1 tablespoon lemon juice and set aside. Combine flour, garlic powder, and paprika. Dip chicken in egg mixture and then in flour mixture. In skillet, brown chicken in butter and dissolve bouillon in water. Add all to skillet and 2 tablespoons lemon juice and cover. Simmer 20 minutes or until tender. Can also add mushrooms.