In a shallow bowl, mix the egg with 1 tablespoon of lemon juice.

In another shallow bowl, mix the flour with garlic powder and paprika.

Dip each chicken breast first into the egg mixture, then into the flour mixture, coating evenly.

In a frying pan, melt the butter over medium heat.

Place the coated chicken breasts into the pan and brown them on both sides.

While the chicken is cooking, dissolve the chicken bouillon cubes in boiling water along with the remaining lemon juice.

Once the chicken is browned, pour the bouillon mixture over the chicken in the pan.

Reduce the heat to low, cover the pan, and simmer gently for 20 minutes, or until the chicken is cooked through and tender.

If desired, double the liquid mixture for more gravy.