Ingredients

• •4 chicken breastsOriginal recipe ingredient: 4 whole chicken breasts
• •1 eggOriginal recipe ingredient: 1 whole egg
• •6 tbsp lemon juiceOriginal recipe ingredient: 6 tablespoons lemon juice
• •2 chicken bouillon cubesOriginal recipe ingredient: 2 whole chicken bouillon cubes
• •½ cup flourOriginal recipe ingredient: 1/2 cup flour
• •1 pinch garlic powder
• •1 pinch paprika
• •4 tbsp butterOriginal recipe ingredient: 4 tablespoons butter
• •2 cups water

Instructions

1. 1In a shallow bowl, whisk the egg with 1 tablespoon of the lemon juice.
2. 2In a separate shallow dish, combine the flour with the garlic powder and paprika.
3. 3Dip each chicken breast into the egg mixture, then coat evenly with the seasoned flour.
4. 4Melt the butter in a large frying pan over medium heat. Add the coated chicken and cook until golden brown on both sides.
5. 5While the chicken is browning, dissolve the chicken bouillon cubes in boiling water. Stir in the remaining lemon juice until well combined.
6. 6Once the chicken is browned, pour the lemon-bouillon mixture into the pan.
7. 7Cover, reduce the heat to low, and simmer gently for about 20 minutes, or until the chicken is cooked through.
8. 8Serve the chicken with the lemon gravy spooned over the top.
9. 9**Note:** For extra gravy, double the bouillon, water, and lemon mixture.