4 skinless, boneless chicken breasts
3 tablespoons lemon juice
1/4 cup gluten-free flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
2. 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.
3. In a large skillet, melt butter/margarine and brown the coated chicken pieces.
4. 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.