1 egg
3 tablespoons lemon juice divided use
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 boneless skinless chicken breasts
1/4 cup butter
2 teaspoons chicken bouillon
1/2 cup hot water
1 tablespoon capers
lemon slices
Place the egg and 1 tablespoon lemon juice in a small bowl. Whisk until the egg is well beaten.
Place the flour, garlic powder, and paprika in another small bowl, and stir to combine.
Put the chicken breasts between two sheets of waxed paper. Pound until they are flattened and even in thickness.
Dry off the chicken by patting it with paper towels – the drier the chicken, the more the batter will adhere to the chicken.
Dip the chicken in the egg mixture.
Dredge the chicken in the flour mixture. Shake off excess flour.
Melt the butter in a large skillet over medium-high heat.
Add the chicken and cook for 2 to 3 minutes on each side.
Dissolve the bouillon in the hot water.
Add the bouillon mixture and 2 tablespoons lemon juice to the chicken in the pan and bring to a boil.
Cover, reduce the heat, and simmer for 10 to 15 minutes or until chicken is done.
Transfer the chicken to serving plates.
Spoon the sauce over the chicken and garnish with capers and lemon slices.