Chicken breasts in cucumber & lemon sauce

4 servings

Ingredients

Quantity Ingredient
2 larges Cucumber, peeled, halved lengthwise, seeded, cut into 1/4-inch slices
(4 cups)
7 tablespoons Unsalted butter, room temperature, divided
1 tablespoon +1/2 cup all-purpose flour
⅛ teaspoon White pepper
6 Chicken breast halves, skinless, boneless
1 teaspoon Olive oil
1 cup Chicken stock or canned broth
1 cup Whipping cream
2 tablespoons + 1 tsp fresh lemon juice
2 tablespoons Fresh dill, minced

Directions

Place cucumbers in colander. Sprinkle with salt and toss. Let drain 1 hour. Using paper towels, pat cucumbers dry. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add cucumbers and saute until light brown, about 7 minutes. Set aside. In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste. Set aside. Place remaining ½ cup flour in shallow baking dish. Add white pepper and season with salt. Coat chicken with flour mixture; shake off excess. Melt remaining 3 tablespoons of butter with oil in another heavy large skillet over high heat. Add chicken breasts and saute until brown, about 2 minutes per side. Add ½ cup stock.

Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes. Transfer chicken to platter. Add remaining ½ cup stock to same skillet. Increase heat to high and boil until reduced to ¼ cup, about 3 minutes. Add cream and bring to boil.

Whisk in flour-butter paste. Return mixture to boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes. Stir in lemon juice and 1 tablespoon dill. Season to taste with salt and white pepper. Add chicken and cucumbers to sauce and heat through. Transfer chicken to plates. Spoon sauce and cucumbers over chicken. Sprinkle with remaining 1 tablespoon dill. Serves 4. Posted by: Steve Herrick Courtesy: The Inn at Cedar Falls, Logan, OH Source: [Bon Appetit, April 1994,]

Submitted By STEVE HERRICK On 01-25-95

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