"Sam D." > wrote in message
...

> Chicken Picasso
>
> This was a popular dish served at the Café Four Oaks in Los Angeles
> several decades ago. The recipe has aged well, although it is no
> longer on the restaurant's menu. It is still one of my favorite
> recipes and always gets accolades from dinner guests. Sometimes I
will
> start by cutting up the vegetables and refrigerate them the night
> before. I always make enough for at least one more meal. This one is
> still very good after being reheated.
>
> 2-3 lbs. boneless, skinless chicken breasts
> Butter or oil for sauteing
> 2 large onions, thinly sliced
> 2 green peppers, thinly sliced

Oops! Error -- that is supposed to be 2 bell peppers, one green and
one red, thinly sliced. The difference really only matters for the
sake of appearance but presentation is important, too!


> 20 ripe olives, sliced
> 20 stuffed green olives, sliced
> 1 cucumber, peeled, seeded and thinly sliced
> 4 Tbs. Butter
> 6 Tbs. Flour
> 2 cups chicken stock
> ½ cup shredded Swiss cheese, lightly doused in flour
> 1/2 cup Parmesan cheese
> 1 Tbsp Dijon style mustard
> 2 cups sour cream
>