2 1/2 cups water
2 tablespoons chicken bouillon granules
2 tablespoons lemon juice
1 teaspoon paprika
1/4 cup water
1 1/2 teaspoons vegetable oil
1/4 cup chicken broth
1 teaspoon paprika
1/2 teaspoon salt
3 boneless, skinless chicken breast halves
In a medium saucepan, combine the water, bouillon granules, lemon juice, and paprika. Bring mixture to a heat. Bring to a boil, and reduce heat. Cover, and simmer for 15 minutes. Remove chicken from broth and pan-fry in 2 1/2 tablespoon margarine with a slotted spoon. Remove from oven, and reserve. Cook chicken in oven on lowest setting for 2 minutes, until golden brown.
Gently stir pan-frists of chicken mixture into chicken broth and paprika mixture. Pour over chicken in pan. Arrange chicken breast halves on bottom of a single layer pan. Coat chicken with chicken sauce mixture. Sprinkle with paprika mixture.
Place on waxed paper lined plate. Refrigerate over night. When ready to serve, remove chicken from sauce and drain.