4 boneless chicken breast halves
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 white 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 cubes in water and add remaining lemon juice. Pour over chicken. Cover and simmer 20 minutes or until tender. 4 servings.