chicken breasts, boned and skinned
salt, pepper, thyme
cups light cream
cup swiss cheese, grated
cup buttered bread crumbs
Sprinkle a little brandy over chicken breasts and let stand 10 minutes. Season with salt, pepper and thyme. Melt butter and sauté chicken breasts on both sides just until firm (four or five minutes on each side). Remove to a heated platter and keep warm. To remaining butter and pan juices, add sherry and simmer until liquid is reduced by half. Add cream, season with salt, pepper and nutmeg and cook until slightly thickened. Pour sauce over chicken breasts. Sprinkle with grated cheese and bread crumbs mixed together and glaze under broiler.