Up to one week before serving: On wax paper, combine flour, salt, and paprika; use to coat chicken. Add butter to large skillet and lightly brown chicken breasts on both sides. Add 1/4c. water and simmer, covered 30 minutes or until almost tender.
Arrange chicken in freezer proff and ovenproof 9x13x2 baking dish. Mix cornstarch with 1/4 c. half and half; stir in remaining half and half, sherry, lemon peel, and lemon juice. Cook, stirring until thickened, and pour over chicken. Cover with freezer wrap and freeze. On serving day: Remove from freezer and thaw about 4 hours or until almost defrosted. About 50 minutes before serving, preheat oven to 350°. Heat, covered, for 35 minutes or until sauce is bubbly hot. Uncover, sprinkle with cheese; bake a few more minutes to allow cheese to melt. Garnish.
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