4 chicken breasts
3 oz. butter
1 tbsp. sherry
1 tsp. grated lemon rind
1 tbsp.lemon juice
1/4 pt. light cream
3 oz. Lancashire cheese (or Monterey Jack)

GARNISH:

Pimento strips
Parsley sprigs

Season boned breasts with salt and pepper. Brown in 2 ounce butter until golden. Place in ovenproof serving dish and keep warm.

Add sherry, lemon rind, lemon juice to drippings and cook, stirring for a minute. Heat, but do not boil. Pour over chicken.

Dot breasts with remaining butter. Sprinkle with cheese and broil until golden. Garnish and serve.