Chicken Peacock with Lemon and Oil

Products:
4 chicken boneless bones
1 egg
3 tablespoons of lemon juice
¼ cup of flour
1/8 teaspoon of garlic powder
1/8 teaspoon of red pepper
¼ cup of oil
½ cube of chicken broth
½ cup of boiling water

Preparation:
In a small bowl, whisk the egg along with 1 spoon of lemon juice. Leave aside.

In a shallow bowl, mix the flour, garlic powder, red pepper. Roll the chicken breasts first in the egg mixture, then in the spices with the flour.

Heat a large pan at medium temperature. Melt the remaining oil in it and fry chicken to gold.

In the boiling water, dissolve the broth. Then add 2 tablespoons of lemon juice. Add the liquid to the pan. Cover with a lid for 20 minutes by turning the chicken breasts after the tenth minute.

Garnish as desired with salad or other garnish.