Chicken Francaise

1 egg, beaten

1/2 lemon, juiced

1 cup all-purpose flour

1 tbls garlic powder

1 tbls paprika

6 skinless, boneless chicken breast halves

2 tablespoons butter

1 (14.5 ounce) can chicken broth

1 lemon, juiced

6 slices lemon, for garnish

2 sprigs fresh parsley, for garnish

In a shallow bowl, mix together the egg and juice of 1/2 lemon. In another shallowbowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.

Heat butterin 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 and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.