CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE
Steps:
- Place cucumbers in colander. Sprinkle with salt and toss. Let drain 1 hour. Using paper towels, pat cucumber dry. Melt 3 tbsp butter in heavy large skillet over medium heat. Add cucumbers and saute until light brown, about 7 minutes. Set aside. In a small cup, mix 1 tbsp flour and 1 tbsp butter to a smooth paste. Set aside. Place remaining 1/2 c flour in a shallow baking dish. Add white pepper and season with salt. Coat chicken with flour mixture. Shake off excess. Melt remaining 3 tbsp 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 c stock. Reduce heat to medium, cover and simmer until chicken is cooded through, about 4 minutes. Transfer chicken to platter. Add remaining 1/2 c stock to same skillet. Increase heat to high and boil until reduced to 1/4 c, about 3 minutes. Add cream and bring to a boil. Whisk in flour-butter paste. Return mixture to a boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistancy, stirring frequently, about 2 minutes. Stir in lemon juice and 1 tbsp 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 tbsp dill.
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