Chicken Piccata

• 4 boneless skinless chicken breasts
• 1 egg
• 3 tablespoons lemon juice, divided
• 14 cup flour
• 18 teaspoon garlic powder
• 18 teaspoon paprika
• 14 cup margarine or 14 cup butter
• 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
• 12 cup boiling water

1. Melt the margarine in a large skillet.
2. Beat egg with 1 tablespoon lemon juice.
3. In separate bowl, combine flour, garlic powder and paprika.
4. Dip chicken pieces in egg mixture, then dredge in flour mixture.
5. Brown the chicken in the margarine, until golden brown on both sides.
6. Dissolve the boullion in the boiling water.
7. Add it, with remaining lemon juice, to the skillet with the chicken.
8. Cover the pan; simmer for 20 minutes or until tender.

chicken breasts, egg, lemon juice, flour, garlic, paprika, margarine, chicken bouillon granules, boiling water

Taken from www.food.com/recipe/chicken-piccata-77848 (may not work)