Family Tested & Approved
chicken breasts, boneless and skinless
chicken soup base or 3 bouillon cubes
Pound chicken breast flat and cut into serving size pieces. set aside.
In a plastic bag combine 3/4 cup flour and paprika. Add chicken one piece at a time; shake to coat.
In a large skillet, over medium heat, brown chicken in butter, reserving pan drippings; arrange chicken in a 9x13 baking pan.
Stir 1 Tbsp. flour into drippings. Gradually add in half & half, wine, lemon juice and chicken soup base.
Over low heat, cook and stir until slightly thickened and bouillon is dissolved, about 5 to 10 minutes.
Pour sauce over chicken and bake covered for 20 minutes.
Uncover and top with cheese. Bake 5 minutes longer or just until cheese has melted. Serve with rice.