1. Rub chicken thoroughly with salt and pepper, then dredge in flour to coat both sides.
2. Heat butter in a large skillet. Brown chicken breast halves 3 or 4 at a time about 1
minute on each side.
3. Add lemon rind, juice, and wine to skillet. Bring to a boil, stirring
scraping up browned bites. Cover chicken and simmer for 5 minutes.
4. Arrange chicken breasts in a single layer, slightly overlapping, in a 13x
9x2 baking dish. 5. Stir cream in to skillet mixture and cook until bubbly,
about 1 min. Pour over chicken breasts and sprinkle with swiss cheese.
Broil in over 4 inches from heat until cheese begins to bubble and turm
brown, about 5 minutes.
This chicken recipe makes 8 servings.
From Allan Nelson, February, 1997