Ingredients:
2 large cucumbers, peeled,halves lenghtwise,seeded,cut into 1/4 ” slices
7 tablespoons unsalted butter, room temperature
1 tablespoon all-purpose flour, plus
1/2 cup all-purpose flour
1/8 teaspoon white pepper
6 boneless skinless chicken breast halves
1 teaspoon olive oil
1 cup chicken broth
1 cup whipping cream
7 teaspoons fresh lemon juice
2 tablespoons minced fresh dill
Directions:
Placed prepared cucumbers in colander.
Sprinkle with salt and toss.
Let drain 1 hr then pat cucumbers dry with paper towel.
Melt 3 tablespoons butter in heavy skillet over medium heat.
Add cucumbers and saute until light brown.
Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
Set aside.
Place remaining 1/2 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 butter with oil in another heavy skillet over high heat.
Add chicken breasts and saute until brown, about 2 minutes per side.
Add 1/2 cup stock.
Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
Remove chicken to platter.
Add remaining 1/2 cup stock to same skillet.
Increase heat to high and boil until reduced to 1/4 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.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.