Chicken Scallopini (lemon)

4 to 6 boneless skinless chicken breasts
½ cup flour
3 tsp garlic salt
½ tsp paprika
½ cup butter
1/3 cup water
2 TBSP. Lemon juice
1 chicken bouillon cube
Mix four, garlic salt and paprika. Toss chicken breasts in flour mixture to coat. Melt butter in skiller. Brown chicken breasts in butter on both sides until cooked through. Remove chicken from skillet. Add water, lemon juice, and chicken bouillon to skillet, loosening brown particles on bottom. Heat over low heat about 1 minute. Pour broth over chicken.