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

Beat egg and 1 tablespoon lemon juice. Combine flour, garlic and paprika. Dip chicken in egg, then in flour mixture to coat. Brown the chicken in melted butter in skillet. Dissolve bouillon in boiling water and combine with 2 tablespoons lemon juice. Pour over browned chicken, cover and simmer 20 minutes.