Lemon Pan Chicken

4 chicken breasts
1 egg
7 T. lemon juice
3/4 C. flour
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 C. butter
6 tsp. chicken bouillon granules
1 1/2 C. water

Beat egg and 1 T. lemon juice in small bowl. Set aside.
Mix flour, garlic, and paprika on dinner plate.
Working with one chicken breast at a time, dip in egg mixture, then dredge through flour mixture.

In skillet, melt butter. Brown coated chicken on both sides over medium-high heat.
In medium saucepan bring water to a boil, dissolve chicken bouillon. Add remaining lemon juice. Add liquid to the chicken in skillet and simmer 20 minutes covered. Flip chicken at 10 minutes through.

Serve over hot, cooked noodles or brown rice. Garnish with fresh parsley.

{LDM}