2 chicken breasts, pounded to about 1: thick
sliced swiss cheese to cover
1 chicken bouillon cube or equivelent
3 T flour
1 C milk
garlic powder, parsley, salt and pepper
5 T sherry
can DOUBLE the recipe for sauce
Place chicken in bottom of large baking dish.
cover with swiss cheese slices.
melt butter in saucepan, add flour to make roux.
add milk and bouillon, season with garlic powder, parsley, pepper
add salt if using raw chicken; salt cooking water if steaming in advance.
Cook sauce over med heat until thickened.
pour sauce over chicken and cheese in pan to cover completely.
Sprinkle bread crumbs to cover sauce, drizzle sherry over crumbs.
dot top with 2-3 T butter.
Bake 350 for 1 to 1.5 hours. (less if cooked chicken used)