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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Although most often eaten raw, cucumber can also be enjoyed cooked in recipes like this. This interesting chicken dish has an irresistible fresh flavor.—Angela Avedon, Mooresville, North Carolina Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
2 tablespoons canola oil |
1/4 pound fresh mushrooms, sliced |
1 garlic clove, minced |
3 tablespoons king arthur unbleached all-purpose flour |
1-3/4 cups water |
1 tablespoon chicken bouillon granules |
2 large cucumbers |
1 cup (8 ounces) sour cream |
Directions:
1. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly.
2. Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear.
3. Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices. Yield: 4-6 servings.
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