6 boneless chicken breasts
Flour for dredging
1/2 c. butter
1/3 c. sherry
3 tbsp. tomato paste
2 tbsp. flour
1 c. chicken stock
1 1/2 c. sour cream
4 tbsp. currant jelly
6 tbsp. grated Parmesan cheese

Dredge chicken slightly with flour and brown in skillet with butter. Pour on sherry. Remove chicken from pan. Add chicken stock; simmer and stir until it thickens. Whisk in jelly and cheese; return chicken to pan.

Cover and simmer slowly, 1/2 hour. Just before serving, add sour cream and heat through. Do not boil. This is best made a day in advance. Serve hot.