1 pt. heavy cream
4 breasts, boned, skinned and flattened chicken
1-2 tbsp. granulated chicken broth
Kellogg's cornflake crumbs
1/4 c. sherry cooking wine
2-4 eggs
Swiss cheese

Pound chicken, dip in egg and cornflake crumbs. Brown on each side in butter until light brown. Bake at 325 degrees for 25 minutes. Simmer cream, chicken broth and sherry. When chicken is through baking, put sliced Swiss cheese over chicken. Pour cream mixture over baked chicken and cheese and cook until cheese melts slightly. Serve with rice pilaf and spiced apple rings.

Serves 8.