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4 skinless chicken breast
salt, pepper and paprika for
3/4 c. water
1/4 c. white wine
1 tsp. chicken bouillon powder
1/4 c. lemon juice
2 Tbsp. flour
1 lemon, thinly sliced

Preheat oven to 375 degrees. Spray a nonstick frying pan with
nonstick release agent. Season chicken breasts to taste with
salt, pepper and paprika. Heat frying pan and saute chicken
until nicely browned (about 10 minutes), adding 1/4 cup water
near the end of cooking time to loosen the chicken from the
pan. Remove chicken breasts to a shallow baking dish. To the
pan juices, add white wine, 1/2 cup water and chicken bouillon
and heat through. Meanwhile, mix the lemon juice and the flour
in a cup. Pour into the frying pan and stir until sauce is
thickened. Pour sauce over chicken; top with lemon slices and
bake at 375 degrees for 20 minutes.

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