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

In shallow bowl, beat egg with 1 tablespoon lemon juice. Mix together, flour and seasonings. Wash chicken, pat dry. Dip chicken into egg mixture, then into flour mixture. Brown in butter. Dissolve bouillon in water, add remaining lemon juice and pour into skillet with poultry. Cover and simmer 20 minutes, basting often.