6 whole chicken breasts, halved and 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 and half
1/4 c. sherry
1 tsp. lemon peel
1 tbsp. lemon juice
1 c. Swiss cheese, grated

Coat chicken with flour, salt and paprika. Lightly brown chicken in hot butter. Add 1/4 cup water and simmer chicken, covered, for 30 minutes or until almost tender. Remove chicken and set aside. Mix cornstarch and 1/4 cup half and half; stir into the drippings and cook, stirring, over low heat. Gradually stir in remaining half and half, sherry, lemon peel and lemon juice. Continue cooking, stirring until sauce is smooth and thickened. Place chicken breasts in a large oblong dish, (freezer to oven type if you plan to freeze) and pour sauce over chicken. Bake at 350 degrees for about 35 minutes, or until sauce is bubbly. Uncover and sprinkle with cheese and bake until cheese is melted. Sprinkle with parsley. If you have frozen chicken, defrost for 4 hours, or until almost thawed but still cold. Serves 12.