4 chicken breasts, skinned & boned
1 egg
1/2 c. unsifted flour
1/2 tsp. garlic powder
1/2 tsp. paprika
4-6 tbsp. lemon juice + 1 tsp. lemon juice (separate)
1/4 c. butter
2 c. water
4-6 cubes or tsp. chicken bouillon

Beat egg with 1 teaspoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg and dredge in flour mixture. Brown chicken in butter for 10 minutes (approximately). Add lemon juice, bouillon cubes and water to the skillet; simmer for 20 minutes. Serve over thin spaghetti.