1/4 c. flour
2 1/2 tsp. salt
1 tsp. paprika
6 whole chicken breasts, halved, boned and skinned
1/4 c. butter
1/4 c. water
2 tsp. cornstarch
1 1/2 c. light cream
1/4 c. sherry
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 c. grated Swiss cheese

Combine flour, salt and paprika in bag and shake chicken in it. Melt butter in skillet and lightly brown chicken. Add water and cover skillet; simmer 30 minutes. Arrange chicken pieces in a shallow baking dish. Mix cornstarch with 1/4 cup cream. Stir into drippings in skillet and cook over low heat, stirring constantly. Gradually stir in remaining cream, sherry, lemon juice, and peel. Stir and cook until thickened. Pour over chicken and freeze. When ready to serve, thaw partially for 50 minutes. Bake at 350 degrees for 35 minutes. Sprinkle with cheese and bake again until cheese is melted. Serves 6.