Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Cucumber, peeled, halved 6 Chicken breast halves,
-lengthwise, seeded, cut -skinless, boneless
-into 1/4-inch slices 1 ts Olive oil
(4 cups) 1 c Chicken stock or canned
7 tb Unsalted butter, room -broth
-temperature, divided 1 c Whipping cream
1 tb +1/2 cup all-purpose flour 2 tb + 1 tsp fresh lemon juice
1/8 ts White pepper 2 tb Fresh dill, minced

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 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 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 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 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. 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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