I can't believe I never told you all about this one. Great summer dish!!
2 large English cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4 inch slices (4 cups).
7 T unsalted butter , room temp.
1 T plus 1/2 cup all purpose flour
1/8 t white pepper
6 skinless boneless chicken breast halves
1 t olive oil
1 C chicken stock
1 C whipping cream
2 T plus 1 t fresh lemon juice
2 T minced fresh dill
Place cukes in colander--sprinkle with salt and toss--drain for 1 hour. Pat dry. Melt 3 T butter in heavy large skillet over med heat. Add cuke and saute until just brown--7 min.--set aside
In small cup, mix 1 T flour and 1 T butter to smooth paste. Set aside.
Place remaining 1/2 C flour in shallow baking dish. Add white pepper and season with salt. Coat chicken with flour mixture an shake off excess.
Melt remaining 3 T butter with oil in another heavy large skillet over high heat. Add chicken breasts and saute until brown, abt 2 min/side. Add 1/2 C stock, reduce heat to med, cover and simmer until chicken is cooked thru, abou 4 min. 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--abt 3 min. Add cream and bring to a boil. Whisk in flour butter paste--return to a boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency, stirring frequently.(abt 2 min) Stir in lemon juice and 1 T dill. Season to taste with salt and white pepper. Add chicken and cukes to sauce and heat thru. Transfer chicken to plates and spoon sauce and cukes over. Sprinkle with remaining dill. I like to make extra sauce and serve the dish over spinach linguine. Serves 6.
2 large English cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4 inch slices (4 cups).
7 T unsalted butter , room temp.
1 T plus 1/2 cup all purpose flour
1/8 t white pepper
6 skinless boneless chicken breast halves
1 t olive oil
1 C chicken stock
1 C whipping cream
2 T plus 1 t fresh lemon juice
2 T minced fresh dill
Place cukes in colander--sprinkle with salt and toss--drain for 1 hour. Pat dry. Melt 3 T butter in heavy large skillet over med heat. Add cuke and saute until just brown--7 min.--set aside
In small cup, mix 1 T flour and 1 T butter to smooth paste. Set aside.
Place remaining 1/2 C flour in shallow baking dish. Add white pepper and season with salt. Coat chicken with flour mixture an shake off excess.
Melt remaining 3 T butter with oil in another heavy large skillet over high heat. Add chicken breasts and saute until brown, abt 2 min/side. Add 1/2 C stock, reduce heat to med, cover and simmer until chicken is cooked thru, abou 4 min. 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--abt 3 min. Add cream and bring to a boil. Whisk in flour butter paste--return to a boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency, stirring frequently.(abt 2 min) Stir in lemon juice and 1 T dill. Season to taste with salt and white pepper. Add chicken and cukes to sauce and heat thru. Transfer chicken to plates and spoon sauce and cukes over. Sprinkle with remaining dill. I like to make extra sauce and serve the dish over spinach linguine. Serves 6.
"He who sups with the devil should have a. long spoon".