Chicken Francaise

1 egg, beaten

1/2 lemon, juiced

1 cup all-purpose flour

1 pinch garlic powder

1 pinch 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 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 and let simmer for about 10 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.