- 1 egg beaten
- 1¼ tbsp lemon juice
- ¾ cup all-purpose flour
- 1 pinch garlic powder
- 1 pinch paprika
- 6 skinless, boneless chicken breast halves
- 2-3 tablespoons butter
- 2 cups chicken broth
- 2½ tbsp lemon juice
In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low, cover, and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.