4 whole chicken breasts, split, skinned & boned
1 tsp. salt
1/8 tsp. pepper
1/4 c. flour
1/2 stick butter
1 tsp. grated lemon rind
2 tbsp. dry white wine
1-2 tbsp. lemon juice
1/2 c. heavy cream
1 c. shredded Swiss cheese

Rub chicken breasts thoroughly with salt and pepper. Spread flour on waxed paper. Turn chicken in flour to coat on both sides. Heat butter in large skillet. Brown chicken breasts, four at a time about 1 minute on each side. Remove to plate. Add lemon rind, lemon juice and wine to skillet. Bring to boiling, stirring and scraping up browned bits. Return chicken breasts to skillet; cover, lower heat and simmer five minutes.

Arrange chicken breasts in single layer, overlapping slightly in 13"x9" baking dish.

Stir cream into wine mixture in skillet. Cook until bubbly, about one minute. Pour over chicken breasts, sprinkle with Swiss cheese.

Broil in preheated broiler 4" from heat until bubbly and cheese begins to brown, about 5 minutes. Serve.