4 whole chicken breasts
1 tsp. salt
1/8 tsp. pepper
1/4 c. flour
1/4 c. (1/2 stick) butter
1 tsp. grated lemon rind
1 - 2 tbsp. lemon juice
2 tbsp. dry white wine
1/2 c. heavy cream (whipping)
1 c. (4 oz.) Swiss cheese (shredded)

Brown 1 minute on each side. Don't burn butter. Remove chicken from pan. Add lemon rind, lemon juice and wine to remaining butter. Bring mixture to a boil, scrape pan while it is boiling. Return chicken to mixture, cover and lower heat. Simmer 5 minutes, put check (only) in a 13 x 9 x 2 inch pan - single layered. Stir cream into remaining wine and lemon mixture and cook until bubbly. Pour this mixture over chicken and sprinkle with Swiss cheese. Broil 4 inches from heat until cheese browns.