Chicken Breasts Supreme
|Regular all purpose flour||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Half chicken breasts||12 , skinned|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Half and half/Light cream||1 1⁄2 Cup (24 tbs)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs) (For Garnish)|
Up to 1 week before serving: On waxed paper, combine flour, salt and paprika; use to coat chicken.
In large skillet, in hot butter, lightly brown chicken breasts on both sides.
Add 1/4 cup water and simmer, covered, 30 minutes or until almost tender; arrange chicken in freezer- and ovenproof 13" by 9" by 2" baking dish.
Mix cornstarch with 1/4 cup half-and-half; stir into drippings in skillet.
Cook, stirring, over low heat.
Gradually stir in remaining half-and-half, sherry, lemon peel and lemon juice; cook, stirring, until thickened; pour over chicken.
Freezer-wrap and freeze.
On serving day: Remove from freezer and thaw about 4 hours or until almost defrosted.
About 50 minutes before serving: Preheat oven to 350°F.
Heat, covered, 35 minutes or until sauce is bubbly hot.
Uncover; sprinkle with cheese; bake a minute more to melt cheese.