Ingredients:
2 tablespoons oil
2 1/2-3 lbs chicken breasts
1/2 lb mushrooms, sliced
1 garlic cloves, minced
3 tablespoons flour
1/4 cup white wine
2 teaspoons instant chicken bouillon
1 1/2 teaspoons salt
1 1/2 cups water
2 large cucumbers, cut into chunks
8 ounces sour cream
Directions:
Brown chicken in oil on all sides, set aside.
Add mushrooms and garlic to drippings.
Cook about 2 minutes.
Stir in flour until blended.
Gradually stir in wine, bouillon, salt and water.
Cook, stirring constantly, until mixture is slightly thickened.
Add chicken, heat to boiling.
Reduce heat to low.
Cover and simmer 30 minutes, stirring.
Add cucumber chunks to chicken, cook 15-20 minutes or until chicken is tender and cucumber is tender/crisp.
Stir in sour cream.
Heat through but not to boil.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.