chicken francaise with fettuccine and sauted carrots with sage

• 1 egg, beaten
• 1/2 lemon, juiced
• 1 cup all-purpose flour
• 1 pinch paprika
• 6 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 (14.5 ounce) can chicken broth
• 1 lemon, juiced
• 6 slices lemon, for garnish
• 2 sprigs fresh parsley, for garnish

Directions1

In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour,  and paprika. Dip chicken breasts in egg mixture, then flour mixture then back in the egg..Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs. in the meantime cook pasta according to package directions