Chicken Francaise

1 egg, beaten

1/2 lemon, juiced

1 cup flour

1 tsp garlic powder

1 tsp paprika

6 skinless, boneless chicken breasts

2 tablespoons butter

1 can chicken broth

1 lemon, juiced

chopped parsley for garnish

In a bowl, mix together the egg and juice of 1/2 lemon. In another 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 and let simmer for about 10 minutes. Serve over or with noodles and garnish with parsley.