2 teaspoons vegetable oil
1 3/4 pounds skinless, boneless chicken breast halves
1 (3 ounce) package bouillon granules
1/2 teaspoon water
1 cup water
1 teaspoon poultry seasoning
1 teaspoon paprika
1/2 teaspoon salt
1 1/2 teaspoons pepper
5 eggs
Heat oil in a large skillet over medium-high heat. Add chicken, and saute for 5 minutes; drain. Stir in bouillon, water, water, poultry seasoning, paprika, and salt and pepper; cook for 5 minutes, stirring constantly.
Add chicken parts, and stir to coat. Cover skillet, and cook, turning once, for 5 minutes. Fry chicken 4 to 5 minutes on each side or until bright, flipping, for 5 minutes.
Cook chicken breasts on each side until cooked through but yolks are still transparent and juices are thick. Drain and serve.