1/4 c. flour
1 tsp. paprika
2 1/2 tsp. salt
6 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. Swiss cheese, grated
1/2 c. parsley, chopped (for garnish)

Combine flour, paprika, and salt on waxed paper. Coat chicken with flour mixture. In skillet, in hot butter, lightly brown halved breasts on both sides. Add 1/4 cup water and simmer covered for 30 minutes or until almost tender. Arrange chicken in a 9 x 13 inch pan. Mix cornstarch with 1/4 cup half & half, sherry, lemon peel, and lemon juice. Stir into drippings in skillet. Cook stirring over low heat. Gradually stir in remaining half & half. Continue cooking until sauce is thickened. Pour over chicken. Preheat oven to 350 degrees. Cover with foil and bake for 35 minutes until sauce is bubbly. Remove foil and sprinkle with Swiss cheese. Bake until cheese melts. Garnish with parsley.