Place cucumbers in colander. Sprinkle with salt, toss, and let drain 1 hr. Pat cucumbers dry. Melt 3 tbs butter in heavy lg skilet over med. heat. Add cucumbers and saute until light brown, about 7 min. Set aside.
In small cup, mix 1 tbs flour and 1 tbs butter to smooth paste, set aside. Place remaining 1/2 c flour in shallow baking dish with pepper and season with salt. Coat chicken and shake off excess. Melt remaining 3 tbs butter with oil in another heavy large skillet over high heat. Add chicken and saute until brown. Add 1/2 cup stock. Reduce heat to medium, cover and simmer until chicken is cooked through (about 4 minutes). Transfer chicken to platter.
Add remaining 1/2 cup stock to chicken skillet. Increase heat to high and boil until reduced to 1/4 cup (about 3 minutes). Add cream & bring to boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency (about 2 minutes), stirring frequently. Stir in lemon juice and 1 tbs dill. Season to taste with salt and pepper.
Add chicken and cucumbers to sauce, heat through. Transfer to plates. Spoon sauce & cucumbers over chicken. Sprinkle with tbs. dill.
Source: Modified from Bon Appetit magazine.
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