Elegant Chicken Piccata

1/3 cup plus 1 tbsp. flour
½ tsp. paprika
4 skinned chicken breast halves
3 tbsp. margarine
¼ cup water
2 cups half and half
1 tbsp. Chicken Flavor Instant Bouillon
2 tbsp. dry sherry
2 tbsp. lemon juice
½ to ¾ cup shredded Swiss cheese
Hot cooked rice

In paper or plastic bag, combine 1/3 cup flour and paprika. Add chicken, a few
pieces at time; shake to coat.

In large skillet, over medium heat, brown chicken in margarine on both sides
until golden brown. Add water; cover and simmer 20 minutes. Remove
chicken; arrange in 12 x 7 baking dish. Stir remaining flour to drippings.
Gradually add half and half and bouillon.

Over low heat, cook and stir until lightly thickened and bouillon is dissolved,
about 5 to 10 minutes. Add sherry and lemon juice, pour over
chicken. Bake covered, 20 minutes at 350°. Uncover; top with cheese. Bake
5 minutes longer.

Serve with rice. Refrigerate leftovers.

Makes 4 servings