6 whole chicken breasts, halved & skinned
1/4 c. flour
2 1/2 tsp. salt
1 tsp. paprika
1/4 c. butter
1/4 c. water
2 tsp. cornstarch
1 1/2 c. half 'n' half (or 3/4 c. milk & 3/4 c. light cream)
1/4 c. sherry
1 tsp. lemon peel
1 tbsp. lemon juice
1 c. Swiss cheese, grated
1/2 c. chopped parsley
Salt & pepper to taste

(Up to 1 week before serving if you wish to freeze this; if not, do it the day of serving.)

Coat the chicken with flour, salt and paprika. Lightly brown chicken in hot butter. Add 1/4 cup water and simmer the chicken, covered for 30 minutes or until almost tender. Remove the chicken and set aside.

Mix cornstarch and 1/4 cup half 'n' half, stir into drippings and cook, stirring over low heat. Gradually stir in remaining half 'n' half, sherry, lemon peel and lemon juice. Continue cooking, stirring until sauce is smooth and thickened. Place the chicken breasts in a large oblong dish [FREEZER-TO-OVEN type, if you plan to freeze] and pour sauce over chicken. [Freeze, covered, at this point. To cook frozen chicken, defrost for 4 hours or until almost thawed but still cold.]