Chicken Piccata

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

DIRECTIONS
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 (make sure chicken is a deep golden brown so the breading will stay on better).

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.

Variations:
Add white wine to the buillion mix. Add cornstarch to the buillion mix for thicker sauce. Triple sauce amount and serve over pasta or mashed potatoes. Add capers. Add minced garlic. Pound chicken first.