INGREDIENTS
4
skinless, boneless chicken breasts
1 egg
3
tablespoons lemon juice
1/4 cup
all-purpose flour
1/8
teaspoon garlic powder
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1/8
teaspoon paprika
1/4 cup
butter
2
teaspoons chicken bouillon powder
1/2 cup
boiling water
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DIRECTIONS
1.
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In a small
bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
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2.
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In a
shallow bowl or dish mix together the flour, garlic powder and paprika. Dip
the chicken in the egg/lemon mixture, then in the seasoned flour.
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3.
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In a large
skillet, melt butter/margarine and brown the coated chicken pieces.
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4.
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Dissolve
the bouillon in the boiling water, then add the remaining 2 tablespoons of
lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes,
turning chicken pieces after 10 minutes, until chicken is tender. Garnish as
desired and serve.
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