Chicken in Cucumber & Lemon Sauce

  • 2 large cucumbers, peeled, halved, appox. 4 cups (less is bad, more is fine)
  • 7 tbs. butter
  • 1/2 c flour
  • 1/8 tsp pepper
  • 6 skinless, boneless chicken breast halves (or any skinless, boneless chicken)
  • 1 tsp olive oil
  • 1 c chicken stock
  • 1 c whipping cream
  • 2 tbs. plus 1 tsp fresh lemon juice
  • 2 tbs. minced dill

Place cucumbers in colander. Sprinkle with salt, toss, and let drain 1 hr. Pat cucumbers dry. Melt 3 tbs. butter in heavy 1g skillet over medium heat. Add cucumbers and saute until light brown, about 7 min. Set aside. In small cup, mix 1 tbs. flour and 1 tbs. butter to smooth paste, set aside. Place remaining c flour in shallow baking dish with pepper and season with salt. Coat chicken and shake off excess. Melt remaining 3 tbs. butter with oil in another heavy large skillet over high heat. Add chicken and saute until brown. 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 chicken skillet. Increase heat to high and boil until reduced to 1/4 cup (about 3 minutes). Add cream & bring to boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency (about 2 minutes), stirring frequently. Stir in lemon juice and 1 tbs. dill. Season to taste with salt and pepper. Add chicken and cucumbers to sauce, heat through. Transfer to plates. Spoon sauce & cucumbers over chicken. Sprinkle with tbs. dill.