Title: Chicken California
Categories: Main
Yield: 3 Servings
| 3 | | Whole chicken breasts |
| | | Salt |
| | | Peppercorns |
| | | Parsley |
| 1/2 | | Green pepper |
| 2 | | Stalks of celery |
| 1 | sm | Onion |
| 3 | tb | Flour |
| 1 | c | Chicken broth |
| 1/2 | c | Ripe olives |
| 1 | sm | Jar of pimentos |
| 1/2 | lb | Mushrooms, sliced |
| 1 | c | Light cream |
| 1/2 | c | Grated Swiss cheese |
| 1 | ts | Salt |
| 1/2 | c | Slivered almonds |
| | | Cooked rice (served over) |
Stew chicken breasts with salt, peppercorns, and parsley. Skin, bone, and
divide chicken into large serving size pieces. Dice and cook until limp,
the green pepper, celery, and onion. Add the flour and 1 cup chicken broth
and simmer until thick. Add olives, pimentos, mushrooms, light cream or
chicken broth, salt, and Swiss cheese. Pour the mixture over the chicken
pieces that have been placed in a baking dish. Cover with 1/2 cup of
slivered almonds. Bake at 350 degrees for 1 hour. Serve over cooked rice.
Randy Rigg