Chicken With Cucumber Horseradish Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For centuries the Europeans have cooked with cucumbers, this sauce is great with chicken and I serve it with new boiled potatoes, if I can find fingerlings in the grocery store, I'm happy as they are lovely cooked whole. I serve it with dark Danish ryebread. Ingredients:
1 1/2 lbs skinless chicken pieces |
1/4 teaspoon pepper |
1/4 teaspoon salt |
1 1/2 cups cucumbers, diced and seeded |
1/2 onion, minced |
1 tablespoon tarragon vinegar |
1/4 cup whipping cream |
2 tablespoons chives, fresh chopped or 2 tablespoons green onions or 2 tablespoons parsley |
1 tablespoon horseradish, prepared |
Directions:
1. Season the chicken with pepper and all but a pinch of the salt. In a skillet, melt the butter over medium-high heat; cook chicken, partially covered and turning once, for 15 to 18 minutes or until juices run clear when chicken is pierced. Transfer to a serving plate; keep warm.
2. Drain off all but 1 tablespoons fat from the pan. Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened.
3. Add vinegar and remaining salt; cook until evaporated. Add cream; simmer for 1 more minute. Stir in chives and horseradish; spoon over chiken.
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