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1. Wash, dry, skin, and bone the chicken breasts. Pull the meat layers apart. Place the chicken breasts between sheets of wax paper and pound with a mallet or heavy bottle until ¼ to 1/3 inch thick.
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2. Cook with the water, salt, and pepper in a single layer in a large rectangular casserole (12-inch by 9-inch) covered with wax paper or plastic wrap, until tender (about 20 to 25 minutes). Remove the chicken to a serving plate and cover to keep warm.
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3. Cook the chicken drippings, uncovered, in the microwave oven long enough to reduce the liquid to about 2 tablespoons or so (about 5 minutes cooking time).
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4. Stir in the sour cream and cheese. Reheat but do not allow boiling. Pour the sauce over the chicken and serve.
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NOTE:
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Gjetost cheese is made of the whey of the milk and tastes like cheese that has been mixed with caramel. If it is not available in your area, melt 1 or 2 caramels in the chicken drippings before they are reduced and substitute a jack or farmer's cheese.
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