Chicken Piccata - cooking recipe

Ingredients

1/3 c. plus 1 Tbsp. flour
1/2 tsp. paprika
6 skinned chicken breast halves
3 Tbsp. margarine or butter
2 c. cream or half and half
1/4 c. water
3 chicken bouillon cubes
2 Tbsp. lemon juice
2 Tbsp. cooking sherry
1/2 c. shredded Swiss cheese
hot cooked rice

Preparation

In plastic bag, combine 1/3 cup flour and paprika.
Add chicken a few pieces at a time.
Shake to coat.
In large skillet over medium heat, brown chicken in margarine; remove from pan. Stir in remaining 1 tablespoon flour.
Gradually add cream, water and bouillon; over low heat, cook and stir 5 minutes or until bouillon is dissolved.
Stir in lemon juice and sherry; add chicken.
Cover; simmer 20 minutes or until chicken is tender. Top with cheese.
Serve with rice; garnish with parsley, if desired.