Piccata Chicken

6 Skinless, Boneless Chicken Tenderloins/strips of Breasts
1 Egg
3 Tablespoons Lemon Juice
1/2 Cup All-Purpose Flour
1/4 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/8 Cup Butter/Margerine
3 Tablespoons of Olive Oil
2 Cups Boiling Water
2 Chicken Bouillon Cubes
1-2 Tablesoons of white sugar

Preheat over to 250 degrees and boil desired pasta.

In a small plate put 1/4 Cups of Flour and dip in chicken.
In another small bowl, beat the egg together with 1 tablespoon of the lemon juice and dip the floured chicken in. In another shallow bowl mix together the other 1/4 C. flour, garlic powder and paprika. Dip the floured chicken from the egg/lemon mixture into the seasoned flour.

In a skillet, melt butter/margarine with the olive oil and brown the coated chicken pieces
When done, transfer chicken to a cookiesheet and keep warm in the oven.

Dissolve the bouillon in the boiling water in skillet, then add the remaining 2 tablespoons of lemon juice and sugar. (Alter previous three ingredients to your likeness and taste, i.e. more sugar if too tart)In a little bowl mix cornstarch and a little cold water. Then drip into sauce for desired thickness.

When ready to serve, drain pasta, pull chicken pieces out of the oven and transfer to sauce. Pour sauce and chicken over pasta. Garnish with parsely, basil, or whatever you desire.