Recipes:
# Chicken in Cucumber Sauce
## INGREDIENTS
4 skinless boneless chicken breast halves
(about 5 ounces each)
1 lemon, thinly sliced
1 onion, thinly sliced
1 tablespoon butter or margarine
1¾ cups white wine or chicken broth
2 tablespoons lemon juice
1 cup sour cream
1 cucumber, seeded and chopped
1 tablespoon fresh dill
½ teaspoon salt
⅛ teaspoon pepper
Leaf lettuce
SERVES 4
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## Make Ahead
You can prepare through step 2 up to 4 hours ahead. Refrigerate until ready to serve.
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## VARIATION
For a fresh flavor boost, sprinkle ¼ cup finely chopped green onions over the cucumber sauce.
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### 1
Combine chicken, lemon, onion and butter in a medium skillet over medium-high heat. Pour wine and lemon juice over chicken in skillet.
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### 2
Bring to a simmer. Cook, covered, over medium heat until chicken is cooked through, about 22 minutes. Let cool for 10 minutes in liquid. Remove and cool completely.
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### 3
Meanwhile, combine sour cream, cucumber, dill, salt and pepper in a blender container. Process until smooth, about 1 minute.
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### 4
Arrange each piece of chicken on a lettuce-lined plate. Top with ⅓ cup sauce.
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## Make It Quicker
• When choosing a lemon for slicing, choose one with smooth skin. The more dimpled the skin, the thicker and therefore more bitter the rind will taste.
