Yield: 4 servings
|1 pounds||Skinless, boneless chicken breasts|
|2||To 3 T olive oil|
|¼ cup||Unsifted all-purpose flour for dredging|
|Freshly ground pepper to taste|
|½ cup||Dry sherry|
|1 cup||Chicken broth|
|½ teaspoon||Dried thyme leaves|
|6 ounces||Sliced Swiss, Gruyere, or Jarlsberg cheese|
1 With a very sharp knife, horizontally slice each chicken breast into 2 very thin cutlets, then lightly pound each cutlet.
2. In large skillet, heat 1 T oil over medium-high heat. Lightly coat the chicken with flour, shake off excess, and reserve 2 T flour.
Place as many cutlets in the pan as will fit and sprinkle with freshly ground pepper and paprika.
3. Cook chicken on each side until lightly browned-about 3 minutes per side. Repeat with remaining cutlets, using more oil as needed. Remove cooked chicken and place in a single layer in large baking dish. Pour dry sherry into skillet, increase heat to high, and stir to loosen browned-on bits. Allow sherry to reduce for 2 minutes.
4. Heat oven to 350F. Add chicken broth and thyme to skillet, and allow to reduce for 3 to 4 minutes. Mix the 2 reserved T of flour with water until smooth. Stirring constantly, drizzle the flour-water mixture into the skillet until sauce is slightly thickened. Pour sauce over cooked chicken in baking dish. Place cheese slices over chicken and bake 25 to 30 minutes or until cheese is bubbling. Serve immediately.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary