Joan McDougall – Red Deer, Alta.
3 boned chicken breasts or
4 boneless, skinless chicken thighs
Egg mixture: Beat 2 eggs with 2 tbsp lemon juice
Flour mixture: Combine 1⁄2 cup flour, 1⁄2 tsp salt, 1⁄4 tsp garlic powder, and 1⁄4 tsp paprika
Sauce mixture: Combine 1 cup hot water with 2 tsp chicken bouillon and 2 tbsp lemon juice
Dip chicken in egg mixture. Dredge chicken in flour mixture to coat thoroughly.
Brown chicken in 1⁄4 cup melted margarine in frying pan.
Pour sauce onto browned chicken and simmer for 30 minutes.