|Salad oil||1 Tablespoon|
|Whole chicken breasts||2 Large, split (About 2 Lbs. Total, Skinned, And Boned)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Melt butter in oil in a wide frying pan over medium-high heat.
When butter mixture sizzles, add chicken breasts and cook until golden on the outside and no longer pink inside when slashed in thickest part (5 to 7 minutes on each side).
Lift out chicken and arrange on an ovenproof platter; keep warm.
Stir sherry into pan; add salt, paprika, and cream.
Bring to a boil; then boil until surface is covered with large, shiny bubbles and sauce is reduced to 1/2 cup.
Pour sauce over breasts, sprinkle with cheese, and broil 6 inches below heat just until cheese is melted.