CHEESE GLAZED CHICKEN
- 6 Lg Chicken skinned and boneless Breasts
- 2 T Flour
- 1 t paprika
- 1 1/2 t salt
- 2 T butter
- 1/4 c dry sherry
- 1 t corn starch
- 3/4 c light cream
- 1/4 c sauterne or Chablis
- 1 T lemon juice
- 1/2 c grated swiss cheese
- 1 T oil
Place chicken breasts in a paper or plastic bag with flour, paprika, and 1 t salt.
Close bag and shake until chicken is coated.
Brown chicken in heated butter and oil over medium heat.
Cover and simmer till tender, about 25 minutes.
Blend cornstarch with cream and remaining 1/2 t salt.
Stir into pan drippings and continue cooking till sauce thickens slightly.
Add wine and lemon juice, heat a few minutes longer.
Sprinkle cheese over top. Cover and let stand 5 minutes