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1
Placed prepared cucumbers in colander.
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2
Sprinkle with salt and toss.
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3
Let drain 1 hr then pat cucumbers dry with paper towel.
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4
Melt 3 tablespoons butter in heavy skillet over medium heat.
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5
Add cucumbers and saute until light brown.
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6
Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
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7
Set aside.
-
8
Place remaining 1/2 cup flour in shallow baking dish.
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9
Add white pepper and season with salt.
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10
Coat chicken with flour mixture.
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11
Shake off excess.
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12
Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
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13
Add chicken breasts and saute until brown, about 2 minutes per side.
-
14
Add 1/2 cup stock.
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15
Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
-
16
Remove chicken to platter.
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17
Add remaining 1/2 cup stock to same skillet.
-
18
Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
-
19
Add cream and bring to boil.
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20
Whisk in flour/butter paste.
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21
Return mixture to boil, stirring constantly.
-
22
Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
-
23
Stir in lemon juice and 1 tablespoon dill.
-
24
Season to taste with salt and white pepper.
-
25
Add chicken and cucumbers to sauce and heat through.
-
26
Transfer chicken to plates.
-
27
Spoon sauce and cucumbers over chicken.
-
28
Sprinkle with remaining 1 tablespoon dill.
