Judy'S Chicken Breasts

• 6 Chicken Breasts, skinless, boneless, cut into strips
• 1/2 c. Flour
• 1 tsp. Paprika
• 2 1/2 tsp. Pepper
• 1/4 c. Margarine
• 1/4 c. Water
• 1 1/2 c. Light Cream or 1% Milk
• 2 tsp. Cornstarch
• 1/4 c. Cooking Sherry
• 1 c. Shredded Swiss Cheese

1. Combine flour, paprika and pepper in a plastic bag.
2. Place chicken strips in the bag a few at a time and shake to coat.
3. Melt margarine in a large frypan.
4. Brown chicken lightly in margarine, then add water, cover and simmer for 10 minutes.
5. Remove chicken to a casserole dish, leaving dripping in the frypan.
6. Mix cornstarch and cream and stir into dripping over medium heat. Stir until thickened.
7. Add sherry and pour over breasts in the casserole dish.
8. Cover and bake 30 minutes at 350u0b0.
9. Remove cover. Sprinkle with cheese.
10. Bake uncovered an additional 5 minutes. Serve over a bed of rice pilaf. Serves 6.

chicken breasts, flour, paprika, pepper, margarine, water, light cream, cornstarch, cooking sherry, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68514 (may not work)