Alpine Chicken - cooking recipe

Ingredients

2 Tbsp. flour
1/2 tsp. salt
2 1/2 to 3 lb. chicken
1/4 c. oil
dash of pepper
3/4 c. water
2 chicken bouillon cubes
1 egg, beaten
3 Tbsp. lemon juice
2 Tbsp. chopped parsley

Preparation

Combine flour, salt and pepper.
Dredge chicken with flour mixture and brown lightly on all sides, in oil in a skillet.
Add water and bouillon cubes; cover and simmer about 30 minutes, or until chicken is tender.
Remove chicken from pan.
Combine egg and lemon juice and blend into stock in skillet.
Add parsley and heat gently (do not boil).
Serve over chicken.
Makes 4 or 5 servings.