Rub 8 boneless, skinless chicken breast halves thoroughly with 1 tsp salt and 1/4 tsp pepper, Spread 1/4 c. flour* on a paper plate or wax paper, and roll chicken to coat lightly on both sides. Heat 1/4 c. butter or margarine in a large skillet and brown in two batches, about 2 minutes on each side. Remove to a plate as they brown.
To the pan, add 1 tsp fresh lemon zest, 2 TB lemon juice, 2 TB dry white wine and bring to boiling, stirring and scraping up browned bits from the pan. Return chicken, all of it, to the pan. Cover and lower the heat, simmer about 5 minutes. Then arrange the breasts in a single layer in a 9x13 pan. Stir 1/2 c. heavy cream into the lemon-wine mixture and cook til bubbly, about 1 minute. Pour over the chicken, and sprinkle with 1 cup shredded Swiss cheese. Broil in a preheated broiler for about 5 minutes, until bubbly and the cheese begins to brown.
* if avoiding flour, you can skip it, making this an essentially carb-free taste sensation. I've also used whole wheat flour, and really, it's almost as good without flour at all
