1/4 c. flour
2 tsp. salt
1 tsp. paprika
1/4 c. butter
2 tsp. cornstarch
1 1/2 halved chicken breasts (skinned & halved)
1/2 c. half & half
1/4 c. water
1/4 c. cooking sherry, optional
1 tsp. lemon peel
1 c. grated Swiss cheese
1 tbsp. lemon juice
1/2 c. chopped parsley

Combine flour, salt and paprika. Coat chicken. Brown chicken in hot butter. Add 1/2 cup water and simmer 30 minutes. Arrange in 9 x 13 inch oven proof baking dish.

Mix cornstarch with 1/4 cup half & half. Stir in drippings. Cook, stirring over low heat. Gradually stir in remaining half & half, sherry, lemon peel and juice. Cook and stir until thickened. Pour over chicken and freeze. Bake at 350 degrees for 35 minutes. Sprinkle on cheese and melt. Garnish with parsley.