This recipe is an interesting variation on Chicken in Lemon sauce.
Place cucumbers in colander. Sprinkle with salt, toss, and let drain for one hour. Melt 3 tablespoons of butter in a pan over medium heat. Add cucumbers and sauté until light brown, then set aside.
Mix 1 tablespoon of flour and 1 tablespoon of butter to smooth paste, set aside. Place the remaining flour in shallow baking dish with pepper and season with salt. Coat the chicken with the seasoned flour.
Melt the remaining butter with oil over high heat. Add the chicken and sauté until brown. Add ½ cup of the chicken stock. Reduce heat to medium, cover and simmer until the chicken is cooked through (about 4 minutes).
Add remaining ½ cup stock to chicken. Increase heat to high and boil until reduced to ¼ cup (about 3 minutes). Add the cream and bring to the boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency (about 2 minutes), stirring frequently. Stir in lemon juice. Season to taste with salt and pepper.
Spoon sauce and cucumbers over the chicken.
|Cucumbers, peeled, sliced||2 large|
|Chicken breast halves skinless, boneless||6|
|Olive oil||1 tspn|
|Chicken stock||1 cup|
|Whipping cream||1 cup|
|Lemon juice fresh||3 tbspns|
|Salt and Ground black pepper to season|