1 1/4 c. flour
2 1/2 tsp. salt
1 tsp. paprika
6 chicken cutlets (12 halves)
1/4 c. butter
2 tsp. cornstarch
1 1/2 c. light cream
1/4 c. cooking sherry
3/4 c. shredded Swiss cheese

Combine flour, salt and paprika. Coat chicken pieces in mixture. Brown breasts in hot butter on both sides. Add 1/4 cup water and simmer on low heat for 30 minutes. When done, remove from heat and place in 13x9 inch pan, saving drippings.