Ingredients
4 - boneless, skinless chicken breasts, halved
1 egg
3 tablespoons fresh lemon juice, divided into 1 tablespoon and 2 tablespoons
1/4 cup flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 tablespoons butter
1/4 cup chicken broth (or 1 teaspoon instant chicken bouillon dissolved in 1/4 cup boiling water)
1/4 cup dry white wine
salt and pepper to taste
Preparation
Place chicken breast pieces between two sheets of plastic wrap, and gently roll with rolling pin to approximately 1/4". Season with salt and pepper.
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Mix well. Dip chicken in egg mixture, then in flour mixture; set aside.
Melt butter in 10"-12" skillet over medium high heat. Add chicken and cook until browned on both sides; about 5 minutes. Add the 2 tablespoons of lemon juice, chicken broth and wine, cover and simmer until tender, about 20 minutes. Serve immediately.
