|Washington fryer breasts||3|
|Flour||1⁄2 Cup (8 tbs)|
|Paprika||1 1⁄2 Tablespoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Cream||1 Cup (16 tbs)|
|Rhine wine||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||1 Cup (16 tbs)|
Rinse and pat dry chicken breasts.
Split, bone and skin them.
Mix flour, paprika, and salt.
Thoroughly coat the chicken with this mixture.
Brown in butter and oil.
Add sherry and broth.
Cover and simmer 30 minutes or until tender.
Remove chicken to serving platter.
Mix cornstarch with cream and add salt.
Stir into pan drippings.
Add wine and cook until slightly thickened.
Pour over chicken and sprinkle Swiss cheese over top.
Cover with foil and let stand until cheese melts.