Swiss chicken supreme

Chicken second courses

Smothered in a thick sauce and topped with buttery cracker crumbs, this entree is a hit whenever Stephanie Bell serves it. “Everyone requests the recipe,” she writes from Kaysville, Utah. “I’ve tried to lighten it up, but I can’t replicate the flavor. Any help would be appreciated.” To see how we trimmed down Stephanie's dish, pick up the Dec/Jan 2006 issue of Light & Tasty magazine.