Creamy Chicken Piccata

• 1 lb. boneless, skinless chicken breast
• 1/3 c. plus 1 Tbsp. flour
• 1/2 tsp. paprika
• 3 Tbsp. margarine
• 1 1/2 c. half and half cream
• 1/4 c. water
• 3 tsp. chicken bouillon granules
• 2 Tbsp. lemon juice
• 2 Tbsp. dry sherry
• 1/2 c. shredded Swiss cheese
• 1/2 c. fresh sliced mushrooms

1. Combine flour and paprika in bowl.
2. Dredge chicken in flour and brown in margarine in a large skillet over medium heat.
3. Cook through.
4. Remove from pan.
5. Stir in remaining 1 tablespoon of flour.
6. Gradually add cream, water and bouillon granules over low heat.
7. Cook and stir 5 minutes until bouillon is completely dissolved.
8. Stir in lemon juice and sherry.
9. Add cooked chicken and mushrooms.
10. Simmer covered 15 to 20 minutes longer.
11. Top with cheese prior to serving.
12. Serves 4.

chicken breast, flour, paprika, margarine, cream, water, chicken bouillon granules, lemon juice, sherry, swiss cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751498 (may not work)