chicken breasts, boneless and skinless
chicken soup base or 3 bouillon cubes
2Pound chicken breast flat and cut into serving size pieces. set aside.
3In a plastic bag combine 3/4 cup flour and paprika. Add chicken one piece at a time; shake to coat.
4In a large skillet, over medium heat, brown chicken in butter, reserving pan drippings; arrange chicken in a 9x13 baking pan.
5Stir 1 Tbsp. flour into drippings. Gradually add in half & half, wine, lemon juice and chicken soup base.
6Over low heat, cook and stir until slightly thickened and bouillon is dissolved, about 5 to 10 minutes.
7Pour sauce over chicken and bake covered for 20 minutes.
8Uncover and top with cheese. Bake 5 minutes longer or just until cheese has melted. Serve with rice.