¼ cup flour

¾ cup water

½ tablespoon lemon juice

½ teaspoon seasoned salt

¼ teaspoon garlic powder

¾ teaspoon dry mustard

¼ teaspoon onion powder

1 teaspoon granulated sugar

2 chicken breasts, skinned, deboned

1 tablespoon cornstarch

2 tablespoons butter or margarine

1 tablespoon water

1 chicken bouillon cube

Mix first four ingredients together; coat chicken pieces thoroughly. Saute chicken in butter until golden brown -- about 5 minutes each side. Add bouillon cube and water; cover, simmer 20 minutes; remove chicken to a warm platter. Blend remaining ingredients; stir into chicken broth; cook until thickened; pour gravy over chicken.