My mom has been making this as long as I can remember. She doesn't remember where she got the recipe from, and I've tweaked the seasonings a bit, so it's not total plagiarism (I hope). I'll warn you beforehand, there is no way to make this and keep your kitchen clean - don't even try. But it is tasty, so I hope if you try it, you'll like it as much as I do. You will need:
- 3-4 chicken breasts
- 1 egg
- 3 T lemon juice, divided into 2T and 1T
- 1/2 cup of flour
- 1/4 t garlic powder
- 1/4 t paprika
- 1/4 cup (4T) butter
- 1/2 cup hot water
- 2 bouillon cubes
First, I like to rinse the chicken breasts. Once that's done, beat the egg with the 1T of lemon juice, and combine the flour with the garlic powder and paprika and mix it well.
If you rinsed the breasts, you can now dry them off and soak them in the egg/lemon juice mixture. Once the mixture is all over the breasts, take them out and cover them in the flour mixture. The flour tends to get hard to work with if you just directly transfer the breasts from the liquid, so I like to keep the flour mix on one plate, and bread the breasts on another plate using a spoon. Make sure every nook and cranny on the breasts gets covered with the flour. You can get your skillet on at this point.
Once the skillet is hot, melt the butter and brown the chicken in it. While you're waiting for the chicken to brown up, combine the water, bouillon cubes and the remaining 2T of lemon juice. The bouillon should completely dissolve in the water.
When the breasts are brown, add the water mixture, cover the skillet, and simmer for 20 minutes, flipping the breasts halfway through.
This is the egg/lemon juice mixture...
...the flour/garlic powder/paprika mixture...
...and the breasts once they've been dunked in the egg and breaded with the flour.