4 chicken broth cubes
2 1/2 to 3 lb. chix breast, boneless
Salt & pepper

STOCK:

Chicken giblets
1/2 c. water
1/2 c. chardonnay
Pinch of thyme & parsley
1/4 c. each chopped carrots & onions

SAUCE:

2 lb. butter
2 tbsp. flour
1 c. heavy cream
2 tsp. Dijon mustard
1 tsp. tarragon
1/2 lb. grated Swiss cheese
Salt & pepper to taste
1/3 c. bread crumbs

Simmer chicken breasts in water to cover with broth cubes until cooked through. While chicken cooks, make stock using giblets simmered in water and wine with thyme, parsley, carrots, onions. Strain stock and skim fat off it.

In saucepan heat butter. Add flour and cook, stirring until foaming subsides. Add 3/4 cup of hot stock and stir until smooth. Gradually add cream, 1/2 Swiss and remaining ingredients. Simmer over very low flame for 10 minutes. Put chicken in roasting pan. Pour sauce over. Sprinkle 1/2 of Swiss with bread crumbs and run under hot broiler for 5 minutes. Serves 6 to 8.