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

Up to 1 week before serving: Combine flour with salt and paprika on wax paper; coat chicken with flour mixture. In large skillet, in hot butter, lightly brown halved chicken breasts on both sides. Add 1/4 cup water and simmer, covered, 30 minutes or until chicken breasts are almost tender, arrange chicken in freezer-proof and oven proof 13 x 9 x 2 inch baking dish.

Mix cornstarch with 1/4 cup half and half, stir into drippings in skillet. Cook, stirring over low heat. Gradually stir in remaining half and half, sherry, lemon peel and lemon juice. Continue cooking and stirring until sauce is thickened. Pour over chicken. Freezer wrap and freeze.

On serving day: Remove dish from freezer and thaw about 4 hours or until almost defrosted yet cold. About 50 minutes before serving: Preheat oven to 350 degrees. heat chicken, covered, 35 minutes or until sauce is bubbly hot. Remove cover, sprinkle with cheese and bake a minute or 2 to melt cheese. Garnish with parsley.