Chicken Piccata

• 1/3 c. plus 1 Tbsp. flour
• 1/2 tsp. paprika
• 6 skinned chicken breast halves
• 3 Tbsp. margarine or butter
• 2 c. cream or half and half
• 1/4 c. water
• 3 chicken bouillon cubes
• 2 Tbsp. lemon juice
• 2 Tbsp. cooking sherry
• 1/2 c. shredded Swiss cheese
• hot cooked rice

1. In plastic bag, combine 1/3 cup flour and paprika.
2. Add chicken a few pieces at a time.
3. Shake to coat.
4. In large skillet over medium heat, brown chicken in margarine; remove from pan. Stir in remaining 1 tablespoon flour.
5. Gradually add cream, water and bouillon; over low heat, cook and stir 5 minutes or until bouillon is dissolved.
6. Stir in lemon juice and sherry; add chicken.
7. Cover; simmer 20 minutes or until chicken is tender. Top with cheese.
8. Serve with rice; garnish with parsley, if desired.

flour, paprika, chicken, margarine, cream, water, chicken, lemon juice, cooking sherry, swiss cheese, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716418 (may not work)