Chicken Piccata II

Lemon in both breading and sauce makes an especially flavorful meal.

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4 skinless, boneless chicken breasts

1 egg

3 tablespoons lemon juice

1/4 cup all-purpose flour

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1/4 cup butter

2 teaspoons chicken bouillon powder

1/2 cup boiling water

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

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.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.

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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