Eugenia Taylor
Stroudsburg, PA
I found this recipe tucked in the back of a book that my mom was reading. It is a great go-to dinner.
1/2 c. boiling water
2 cubes chicken bouillon
3 T. lemon juice, divided
1 egg
4 boneless, skinless chicken breasts
1/4 c. all-purpose flour
1/8 t. garlic powder
1/8 t. paprika
1/4 c. butter, sliced
cooked rice
Combine boiling water, bouillon cubes and 2 tablespoons lemon juice in a cup; set aside. In a shallow dish, beat egg with remaining lemon juice. In a separate shallow dish, combine flour, garlic powder and paprika. Dip chicken into egg mixture, then into flour mixture. Melt butter in a large skillet over medium-high heat. Cook chicken until golden on both sides. Stir bouillon mixture; add to skillet. Reduce heat to medium-low. Cover and simmer for 20 minutes, or until chicken juices run clear when pierced. Serve chicken and pan sauce over rice. Makes 4 servings.
Boneless chicken breasts cook up quickly and evenly when flattened. Simply place chicken between two pieces of plastic wrap and gently pound to desired thickness with a meat mallet or a small skillet.